Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Dairy-Free
Pad Kee Mao (Thai Drunken Noodles)

16 INGREDIENTS • 7 STEPS • 30MINS

Pad Kee Mao (Thai Drunken Noodles)

Recipe
4.0
1 rating
Pad Kee Mao (Thai Drunken Noodles) is a stir-fry that features wide rice noodles tossed in a classic Thai sauce, ground pork or chicken, with an assortment of fresh vegetables. The fresh Thai basil adds a fantastic aroma and flavor profile to this popular street food.
Love This Recipe?
Add to plan
logo
Pad Kee Mao (Thai Drunken Noodles)
Save
Pad Kee Mao (Thai Drunken Noodles) is a stir-fry that features wide rice noodles tossed in a classic Thai sauce, ground pork or chicken, with an assortment of fresh vegetables. The fresh Thai basil adds a fantastic aroma and flavor profile to this popular street food.
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
30MINS
Total Time
$4.55
Cost Per Serving
Ingredients
Servings
4
us / metric
Flat Rice Noodles
1 lb
Flat Rice Noodles
Cooking Oil
3 Tbsp
Cooking Oil
Ground Pork
8 oz
Ground Pork
Garlic
2 cloves
Garlic, minced
Onion
1/2
Onion, sliced
Baby Corn
6 pieces
Baby Corn, halved
Red Bird's Eye Chili Pepper
1
Red Bird's Eye Chili Pepper, thinly sliced
optional
Fresh Thai Basil
2 1/2 cups
Fresh Thai Basil
Cherry Tomato
2 cups
Cherry Tomatoes
Lime
1
Lime
Soy Sauce
1 Tbsp
Soy Sauce
Oyster Sauce
1 Tbsp
Oyster Sauce
Rice Vinegar
1 Tbsp
Rice Vinegar
Fish Sauce
2 tsp
Fish Sauce
Dark Soy Sauce
1 tsp
Dark Soy Sauce
Brown Sugar
2 tsp
Brown Sugar
Nutrition Per Serving
VIEW ALL
Calories
733
Fat
24.4 g
Protein
19.6 g
Carbs
105.9 g
Love This Recipe?
Add to plan
logo
Pad Kee Mao (Thai Drunken Noodles)
Save
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
step 1
In a mixing bowl, combine Soy Sauce (1 Tbsp), Oyster Sauce (1 Tbsp), Rice Vinegar (1 Tbsp), Fish Sauce (2 tsp), Dark Soy Sauce (1 tsp), and Brown Sugar (2 tsp).
step 1 In a mixing bowl, combine Soy Sauce (1 Tbsp), Oyster Sauce (1 Tbsp), Rice Vinegar (1 Tbsp), Fish Sauce (2 tsp), Dark Soy Sauce (1 tsp), and Brown Sugar (2 tsp).
step 2
Heat 2 tablespoons of Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Ground Pork (8 oz), and stir-fry until the pork is fully cooked. Remove the ground pork from the wok and set aside.
step 2 Heat 2 tablespoons of Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Ground Pork (8 oz), and stir-fry until the pork is fully cooked. Remove the ground pork from the wok and set aside.
step 3
Add 1 tablespoon of Cooking Oil (1 Tbsp) to the wok, followed by the Garlic (2 cloves), Onion (1/2), and Baby Corn (6 pieces).
step 3 Add 1 tablespoon of Cooking Oil (1 Tbsp) to the wok, followed by the Garlic (2 cloves), Onion (1/2), and Baby Corn (6 pieces).
step 4
Add the Red Bird's Eye Chili Pepper (1). Omit if you prefer a non-spicy dish.
step 4 Add the Red Bird's Eye Chili Pepper (1). Omit if you prefer a non-spicy dish.
step 5
Add the Flat Rice Noodles (1 lb) to the wok, followed by the sauce mixture. Stir well to distribute the sauce evenly throughout the noodles.
step 5 Add the Flat Rice Noodles (1 lb) to the wok, followed by the sauce mixture. Stir well to distribute the sauce evenly throughout the noodles.
step 6
Return the cooked ground pork to the wok. Add Cherry Tomatoes (2 cups) and Fresh Thai Basil (2 cups) to the noodles. Stir to combine all the ingredients.
step 6 Return the cooked ground pork to the wok. Add Cherry Tomatoes (2 cups) and Fresh Thai Basil (2 cups) to the noodles. Stir to combine all the ingredients.
step 7
Serve immediately with the remaining Fresh Thai Basil (1/2 cup) and Lime (1), sliced into wedges. Enjoy!
step 7 Serve immediately with the remaining Fresh Thai Basil (1/2 cup) and Lime (1), sliced into wedges. Enjoy!
Tags
Dairy-Free
Asian
Lunch
Dinner
Pork
One-Pot
Quick & Easy
Pasta
Vegetables
Thai
0 Saved
top