Pad Kee Mao, also known as Drunken Noodles, is a beloved Thai dish bursting with flavors. Characterized by its spicy, sweet, and savory notes, this dish has won the hearts of food enthusiasts around the globe. Whether you're a beginner or a seasoned cook, this Spicy Pad Kee Mao Recipe will help you create an easy and delicious dish that captures the essence of Thai street food.
Ingredients
Before you start, gather the following ingredients:
- For the Sauce:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce (for color)
- 1 tbsp fish sauce
- 1 tsp sugar
- 1-2 tsp chili paste or fresh chili
- Main Ingredients:
- 200g wide rice noodles (sen yai)
- 3 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 1 cup of baby corn (optional)
- 1 cup of snow peas or snap peas
- Handful of Thai basil leaves
- 1 egg (optional)
- Chicken, shrimp, or tofu (protein of your choice, about 200-250g)
Step-by-Step Cooking Guide
1. Prepare the Noodles
- Soak the rice noodles in warm water until they become soft but still chewy. This usually takes about 20-30 minutes.
2. Mix the Sauce
- Combine the oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and chili paste in a small bowl. Adjust to taste; if you prefer it spicier, add more chili paste or fresh chilies.
3. Prepare the Stir-Fry
- Heat the vegetable oil in a wok or large frying pan over high heat.
- Once hot, add garlic and stir-fry until golden brown, about 30 seconds.
- Add your choice of protein. Cook until nearly done, then push to the side of the wok.
- Add onion and bell pepper, stir-frying until they begin to soften, about 2 minutes.
- If using, scramble the egg and mix it in with the other ingredients.
- Add baby corn and snow peas, cooking for another 2-3 minutes.
- Drain and add the noodles, then pour the sauce over everything. Stir-fry, ensuring the noodles are well coated, for about 2 minutes.
🧑🍳 Note: Be quick when cooking noodles as they can stick to the wok if overcooked. Keep the heat high and stir frequently.
4. Add Thai Basil
- Turn off the heat and stir in the Thai basil leaves. Their aroma and flavor should remain vibrant and fresh.
Tips for the Perfect Pad Kee Mao
- Noodle Consistency: The noodles should be chewy, not mushy. Over-soaking or overcooking will ruin the dish’s texture.
- Heat Control: High heat is crucial for wok-searing the ingredients, which brings out their flavors and ensures the noodles are properly cooked without becoming soggy.
- Ingredient Balance: Balance sweet, salty, spicy, and umami flavors. Taste as you cook and adjust the sauce accordingly.
- Fresh Ingredients: Using fresh Thai basil leaves is essential for authenticity and flavor. Don’t substitute with regular basil.
This Spicy Pad Kee Mao Recipe not only delivers an easy and delicious meal but also brings the vibrant taste of Thai street food right into your kitchen. The combination of flavors from the sauce, the freshness of the vegetables, and the aromatic Thai basil makes this dish unforgettable.
Can I make Pad Kee Mao with different proteins?
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Absolutely! Pad Kee Mao can be made with chicken, shrimp, beef, pork, or even tofu for a vegetarian version. Just adjust the cooking time depending on the protein you choose.
What can I use if I don’t have Thai basil?
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While Thai basil provides a unique flavor, you can use regular basil or a mix of mint and regular basil if you can’t find it. The taste won’t be as authentic but it will still be delicious.
Is Pad Kee Mao very spicy?
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It can be. The spiciness largely depends on the amount of chili paste or fresh chilies you use. You can adjust the heat level to suit your palate.
How do I store leftovers?
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Pad Kee Mao can be stored in the refrigerator for up to 3 days. Reheat in a wok or frying pan with a bit of oil to revive the flavors and texture. The noodles might dry out slightly when reheated but will still taste great.
