Drunken Noodles
Drunken Noodles (or Pad Kee Mao) is a spicy Thai stir-fry with rice noodles, Thai basil, and aromatic spices. Despite the name, there's no alcohol in this flavorful dish. It’s a delicious blend of spicy, sweet, and savory flavors, making it a beloved Thai street food.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cloves garlic
- 3 Thai chilies ( red preferred )
- 20 oz. (600g) fresh wide rice noodles (or 8 oz (230g) dry rice stick noodles, divide into two equal portions)
- 4 tablespoons oil
- 1 - 2 fresh red chili (sliced into thick pieces)
- 3 oz. (80g) medium-sized shrimp (6 shrimp, shelled, deveined. tail-on )
- 3 oz. (80g) baby corns (cut into halves)
- 3 oz (60g) gailan (Chinese kale, cut into pieces)
- 2 eggs (beaten, optional)
- 1/2 cup holy basil (or Thai basil, packed, use only the leaves)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Maggi sauce (or Gold Mountain sauce)
- 2 tablespoons fish sauce
- 3 tablespoons Sweet soy sauce (Thai Healthy Boy brand or ABC Kecap Manis)
- 2 tablespoons sugar
- 2 tablespoons water
Instructions
- 1
In a mortar and pestle, pound the garlic and Thai chilies until they form a coarse paste.
- 2
Gently loosen the fresh rice noodles by hand, ensuring they remain separate and don't clump together. If you're using dry rice stick noodles, cook them according to the package instructions. Drain them in a colander and set them aside.
- 3
Combine all the ingredients for the Sauce in a bowl and stir to mix well. Set it aside.
- 4
Heat a wok or skillet with the oil. Add half of the pounded garlic and Thai chilies, along with half of the red chili, stir-fry until aromatic. Add the shrimp and cook until the surface turns white. Then add the baby corn and gai lan, stir to combine well.
- 5
Add a portion of the rice noodles and stir to combine them well with the ingredients in the wok. Pour in half of the sauce and stir to evenly coat the noodles, ensuring they are well-colored.
- 6
If using eggs, push the noodles to one side of the wok. Add half of the beaten egg to the empty side, and as soon as the egg starts to set, stir it continuously with the rice noodles.
- 7
Add the basil leaves and stir quickly to combine them well with the noodles.
- 8
Turn off the heat, and serve immediately.