Drunken Noodle (Pad Kee Mao)

Posted by: on Feb 22, 2012 | 12 Comments

Serves 2

Like many of our recipes, this one changes depending on what vegetables we have on hand. Tonight we used sugar snap peas, tomatoes, and bell peppers. You can use any of your favorite vegetables. The key is to not over cook them. You can also add egg (Place the veggies and noodles in half of the skillet, in the other half break the egg and scramble it. When it’s half cooked, mix in with the veggies and noodles.) While we change the vegetables up, we always make the same sauce. It’s the crucial component of this recipe. You do, however, have to make a trip to your local international foods store for things like oyster and fish sauce.

The Sauce

Mix together the following and set aside:

4 Tbs. oyster sauce

2 Tbs. soy sauce

2 Tbs. rice wine vinegar

2 Tbs. fish sauce

2 Tbs. sugar (sweetener of choice)

Sriracha to taste (We usually use a 1-2 Tbs. depending on how spicy we want it.)

Drunken Noodle

4 oz. rice noodles (If you don’t have access to rice noodles or cooking them frightens you, you can use regular pasta. I recommend linguine or something similarly flat and wide. It’s still very delicious!)

2 Tbs. garlic chopped

1/2 medium onion

2 small to medium tomatoes sliced

1 bell pepper coarsely chopped

4 oz sugar snap peas

Thai basil

mung bean sprouts

chopped cilantro

lime

Depending on pan size, it’s best to cook one serving at a time.

  1. For the rice noodles, follow the instructions on the package. But make sure they are al dente.
  2. Heat the skillet over medium low with a few Tbs. of oil (We use coconut!).
  3. Once the pan is hot, add the garlic. Be careful not to burn the garlic.
  4. When the garlic is good and fragrant, turn the heat up to medium high and add the other vegetables (but not the tomatoes just yet!).
  5. Grind fresh pepper over the vegetables.
  6. Add the rice noodles and toss. It’s important to saute the noodles in the oil before adding the sauce. This coats the noodles so they don’t absorb all the moisture and leaves the dish saucy. This will take a few minutes.
  7. Turn down to medium and add the sauce until hot. If the sauce dries up completely in the pan, add a little water.
  8. Now add the tomatoes and the Thai basil. Toss everything quickly and serve.
  9. Garnish with mung bean sprouts, chopped cilantro, and lime.
  10. Enjoy!

 

12 Comments

  1. AILEE
    February 23, 2012

    Drunken Noodle is my favorite and have not any week I was forgot to tasted it. Sounds absolutely tasty and very delicious. Thanks mate.

    Reply
  2. Parul
    February 23, 2012

    I have a billion boxes of rice noodles at my house that I need to use…I will definitely have to try this recipe! Thanks Hali! =)

    Reply
    • Hali
      February 23, 2012

      You’re welcome! It took Max ages to really get this one right. It’s really the sauce that makes it. :) If you like it sweeter, add more sweetener to taste. We used honey this time and probably more than the 2 Tbs. listed. It was amazing. :) This is a staple at our place.

      Reply
  3. Kerri Carpenter
    February 23, 2012

    Oh man – this looks so good!

    Reply
    • Hali
      February 23, 2012

      I have to admit, this is one of my all time favorite dishes.

      Reply
  4. Mom
    February 23, 2012

    wow, I can really see Clint pigging out on this one! :) When you and Phoebe were kids, and I tried to take you out to eat, you fought so much over to go Chinese or not to go Chinese, we didn’t go!

    Reply
    • Hali
      February 23, 2012

      I think you guys would really enjoy Drunken Noodle. It’s my favorite Thai dish. Next time the two of you are up here, we’ll make it for you. It’s super healthy too!

      Reply
  5. Genevieve
    February 24, 2012

    This looks so good! Can’t wait to try it!

    Reply
  6. Beth
    February 29, 2012

    I might actually get around to this one some day. Hard to find the items where I live, tho.

    Reply
    • Hali
      February 29, 2012

      My significant other lived in a pretty rural area this past fall and had a hard time finding some of the ingredients (fish and oyster sauce, the less common items). But he was determined and actually found them on Amazon. Linguini actually makes an excellent replacement for the noodles if you can’t find them.

      Reply
  7. Misono
    March 7, 2012

    Hi Hali,

    When I saw you post this on Facebook, I knew I had to try it! I made it tonight and it was awesome. I don’t usually attempt Thai food at home because it seems complicated and daunting to make, but it came out awesome! Thanks for the recipe! :)

    Reply
    • Hali
      March 7, 2012

      Thanks, Misono! I’m glad you enjoyed. :)

      Reply

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