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Pad Kee Mao

Pad Kee Mao

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Deborah B

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.

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

Trishie
46
8/10/2009

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 1/2 a serrano pepper instead of 2 cos the kids were going to eat it too. I added some red and yellow bell peppers to compensate for the serrano pepper reduction and for added colour. We all liked this recipe and I will be making it again, Thanks DeborahB for a great recipe!

Scratchcook
33
8/17/2009

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 of reg. soy sauce. I used a thin-cut pork loin chop. It was really delicious, and next time I'll try with tofu for a veggie version. Thanks for the fun recipe! The spiciness was cut down by the ice cold beer I had with the dish.

kateskitch
25
10/20/2009

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 sauce, molasses, sugar, and salt. It can be found in a jar in the soy sauce section of an Asian market. Next time I will just try to use regular soy sauce and brown sugar instead because it had a little bit of a weird taste. I think that I kept the noodles in hot water for too long because they started to fall apart into 1" pieces... and I didn't even keep them in for the suggested full 1 hour. Definitely check the noodles while they're cooking so you don't overdo it. Otherwise, the taste was delicious.