Pad Kee Mao32 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 1 hr 40 min
“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.” - by Deborah B
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 218 cal
- 9.1 g
- 26.2 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"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..." See more 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!"
"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 re..." See moreg. 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."
"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, mol..." See moreasses, 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. "
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