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Pad Kee Mao: Thailand's Fiery Drunken Noodles Explained

 Pad Kee Mao: Thailand's Fiery Drunken Noodles Explained

Legend has it that these noodles are so potent, they're best enjoyed after a night out - hence the name "drunken noodles." But don't let the name fool you; Pad Kee Mao deserves sober attention for its masterful balance of fiery chilies, aromatic basil, and savory-sweet sauce that clings perfectly to wide rice noodles.

What sets drunken noodles apart is their dry-ish texture and bold flavor profile. Unlike pad Thai, which is sweet and tangy, or pad see ew, which is sweet and savory, pad kee mao is all about the heat, the holy basil, and the wok's smoky breath.

  • Prep Time: 20 minutes

  • Cook Time: 10 minutes

  • Total Time: 30 minutes

  • Servings: 2-3

  • Spice Level: 🔥🔥🔥🔥 (Adjustable)

The Holy Trinity of Drunken Noodles

Three elements define this dish:

  1. Wide rice noodles - for that perfect chew and sauce adherence

  2. Holy basil - providing distinctive peppery notes

  3. Fresh chilies - bringing the authentic Thai heat

Ingredients

For the Noodles & Protein:

  • 200g wide rice noodles

  • 2 tbsp vegetable oil

  • 3 cloves garlic, minced

  • 2-5 Thai bird's eye chilies, sliced (adjust to taste)

  • 1 shallot, sliced

  • 200g chicken, beef, or shrimp, sliced thinly

  • 1 bell pepper, sliced

  • 1 cup Thai holy basil leaves

For the Sauce:

  • 2 tbsp oyster sauce

  • 1 tbsp soy sauce

  • 1 tbsp fish sauce

  • 1 tsp dark soy sauce

  • 1 tbsp palm sugar

  • 2 tbsp chicken stock or water

Instructions

Step 1: Noodle Preparation

  1. Soak rice noodles in warm water for 20-30 minutes until pliable but firm. Drain well.

  2. Mix all sauce ingredients in a small bowl until sugar dissolves.

Step 2: The Stir-Fry

  1. Heat oil in a wok over high heat until smoking hot.

  2. Add garlic, chilies, and shallot. Stir-fry for 30 seconds until fragrant.

  3. Add protein and stir-fry until nearly cooked through.

  4. Add bell peppers and cook for 1 minute.

Step 3: Bringing It Together

  1. Push ingredients to one side, add noodles to the empty space.

  2. Pour sauce over noodles and let it sizzle for 30 seconds before combining.

  3. Toss everything together vigorously for 2-3 minutes until noodles are tender.

Step 4: The Final Touch

  1. Turn off heat and stir in holy basil until just wilted.

  2. Serve immediately with extra basil garnish.

Chef's Notes

  • Noodle Texture: Soaking rather than boiling prevents mushy noodles

  • Wok Heat: Maximum heat is crucial for that authentic "wok hei" flavor

  • Basil Timing: Adding basil off-heat preserves its delicate flavor

  • Protein Options: Great with tofu, seafood, or mixed vegetables






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