Drunken Noodles (Pad Kee Mao)

    Drunken Noodles (Pad Kee Mao)

    9saves
    40min


    56 people made this

    Pad Kee Mao is a common late night street food in Bangkok, traditionally served to nightclubbers coming home in the wee hours of the morning - hence the name!

    Ingredients
    Serves: 4 

    • 100g wide Thai-style rice noodles
    • 1 1/2 teaspoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon thick soy sauce
    • 2 teaspoons white sugar
    • 1 1/2 teaspoons olive oil
    • 2 cloves garlic, minced
    • 250g pork, thinly sliced
    • 1 small chilli, minced, or more to taste
    • 30 fresh basil leaves, chopped
    • 1/2 teaspoon thick soy sauce
    • 1 teaspoon white sugar
    • 1 teaspoon salt
    • 1/2 cup bean sprouts

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place the 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 teaspoons of olive oil in a wok or large frypan 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 frypan.
    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, chilli, 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.

    Tip:

    Look for thick soy sauce at Asian specialty grocery stores.

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