Pad Kee Mao

Pad Kee Mao

Deborah B 15

"Pad Kee Mao translates to 'Drunken Stir Fry' in English. This is one variation of many such 'drunken' dishes that are commonly hawked by street-side vendors in Bangkok. The 'drunken' description comes from the fact that it originated in late-night revelers' kitchens after stumbling home from the nightclubs in the wee hours of the morning."


1 h 40 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain the noodles, and set aside.
  2. Heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the skillet.
  3. Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high, and stir in the pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok, and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.


  • Look for thick soy sauce at Asian specialty grocery stores.
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  1. 60 Ratings


I made this for Dinner today, I subbed the dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles) for regular rice noodles as I had no time to go to the Asian market, I also used...

Very yummy, just a little on the too-spicy side for me (I should have either seeded my pepper or used a half). If you can't find the thick soy sauce, consider mixing 2 tsp of molasses with 1 tsp...

This was an interesting dish to make. Don't get worried if it tastes a little weird while you're cooking it, everything comes together in the end. The ingredients in thick soy sauce are soy sauc...

Absolutely delicious and it doesn't require any special or hard to find asian ingredients. I made a few changes. I didn't add the basil during cooking. I waited until right before serving the...

I made this tonight for dinner, very very good!! I used chicken breast cut into strips instead of pork because I had to use them tonight. I went a couple different places and finally found the t...

With only 1 total teaspoon of thick soy sauce in the entire recipe, this lacked some moisture for me. My husband added a lot of extra sauce at the table, but I was never able to enjoy it. We a...

I made this for lunch today and it was very delicious! I cut the serving down to 1 for me alone but I wish I made more. I subbed chicken breast strips for the pork (since I hardly ever eat pork)...

This was great! I just had chipotle peppers so I used those. Also used very thin Asian rice noodles and added chopped peanuts at the end. Fantastic!

I made my way to the Asian market for thick soy sauce and it was a worthwhile trip. Prepared as directed this recipe was excellent. I was concerned about a lack of moisture and was plotting wh...