Pad Kee Mao (Thai Drunken Noodles)

🧂 Ingredients

• 300 g Wide rice noodles (Sen Yai)(Fresh noodles are ideal. If using dried, soak according to package directions until pliable but not mushy. Drain well.)
• 200 g Protein (chicken, beef, pork, or firm tofu)(Thinly sliced against the grain for meat, or cubed/pressed for tofu.)
• 2 cups, loosely packed Thai basil leaves(Essential for the signature aroma. Regular basil can be substituted, but the flavor will be different.)
• 3-6 Thai bird's eye chilies(Adjust to your spice preference. Finely minced or sliced.)
• 5-7 Garlic cloves(Minced or finely chopped.)
• 2 tbsp Oyster sauce
• 1 tbsp Soy sauce(Light soy sauce is recommended.)
• 1 tbsp Fish sauce(Adds umami depth.)
• 1 tsp Sugar(Optional, to balance the flavors.)
• 1 Egg(Lightly beaten.)
• 2 tbsp Vegetable oil(For stir-frying. A neutral oil with a high smoke point is best.)

👨‍🍳 Instructions

1. 1

   Prepare the noodles: If using fresh noodles, gently separate them. If using dried, soak in hot water until pliable but still firm (al dente), about 5-10 minutes depending on thickness. Drain thoroughly and set aside. Prepare the sauce by whisking together oyster sauce, soy sauce, and fish sauce in a small bowl. Mince garlic and chilies. Thinly slice protein. Lightly beat the egg.

   ⏱️ 15 minutes
2. 2

   Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add the minced garlic and chilies and stir-fry for about 15-30 seconds until fragrant, being careful not to burn them.

   ⏱️ 1 minute
3. 3

   Add the sliced protein to the wok. Spread it in a single layer and let it sear for about 1 minute before stir-frying until it's mostly cooked through and slightly browned. If using tofu, stir-fry until golden.

   ⏱️ 2-3 minutes
4. 4

   Push the protein to one side of the wok. Add the remaining 1 tablespoon of oil to the empty side. Pour in the beaten egg and scramble it quickly until just set. Break it up into smaller pieces and toss with the protein.

   ⏱️ 1 minute
5. 5

   Add the prepared wide rice noodles to the wok. Pour the sauce mixture over the noodles. Toss everything together gently but quickly, ensuring the noodles are evenly coated with the sauce and mixed with the protein and egg. Stir-fry for 2-3 minutes, allowing the noodles to develop a slight char and absorb the flavors. Avoid over-tossing, which can break the noodles.

   ⏱️ 2-3 minutes
6. 6

   Turn off the heat. Add the Thai basil leaves and toss gently just until they begin to wilt. Taste and adjust seasoning if necessary (add a pinch of sugar if desired for balance). Serve immediately.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Achieving 'wok hei' (breath of the wok) is key for authentic flavor. This means cooking over very high heat and allowing ingredients to char slightly.
• ✓Fresh, wide rice noodles (Sen Yai) provide the best texture. If unavailable, use high-quality dried ones and prepare them carefully to avoid sogginess.
• ✓The name 'drunken noodles' is often attributed to its reputation as a delicious dish to eat after drinking or as a remedy for a hangover.

🔄 Variations

• Substitute chicken or beef with shrimp, squid, or mussels for a seafood version.
• Add vegetables like bell peppers, broccoli florets, snap peas, or baby corn along with the protein for added color and nutrients.

🥗 Nutrition

Per serving