Pad Kee Mao (Thai Drunken Noodles)
Pad Kee Mao (Thai Drunken Noodles) is a stir-fry that features wide rice noodles tossed in a classic Thai sauce, ground pork or chicken with an assortment of fresh vegetables. The fresh Thai basil adds a fantastic aroma and flavor profile to this popular street food.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb fresh wide rice noodles (or 8oz dried noodles)
- 3 tbsp cooking oil (divided)
- 1/2 lb ground pork
- 2 clove garlic (minced)
- 1/2 onion (sliced)
- 6 pc baby corn (sliced lengthwise)
- 1-2 Thai bird chili (thinly sliced)
- 2+1/2 cup fresh Thai basil (divided)
- 2 cup cherry or grape tomatoes
- 1 lime (cut into wedges)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 2 tsp fish sauce
- 1 tsp dark soy sauce
- 2 tsp brown sugar
Instructions
- 1
If you are using dried wide rice noodles, soak them in warm water for at least 30 minutes. Drain well, then coat them in about a tablespoon of cooking oil to prevent them from sticking.
- 2
Prepare the sauce by combining soy sauce, oyster sauce, rice vinegar, fish sauce, dark soy sauce and brown sugar.
- 3
Heat 2 tablespoons of cooking oil to your wok over medium-high heat. Add ground pork, and stir-fry until the pork is fully cooked. Remove the ground pork from the wok and set aside.
- 4
Add 1 more tablespoon of cooking oil to the wok, followed by minced garlic, sliced onion, and baby corn
- 5
Add the sliced Thai bird chili if using. Omit if you prefer a non-spicy dish.
- 6
Add the noodles to the wok, followed by the prepared sauce. Toss to coat the noodles evenly.
- 7
Return the cooked ground pork to the wok.
- 8
Add tomatoes and 2 cups of fresh Thai basil to the noodles. Stir to combine all the ingredients.
- 9
Serve immediately with the remaining fresh basil leaves and lime wedges.