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SideChef
Recipes
Dairy-Free
Pad Kee Mao (Thai Drunken Noodles)
Recipe

16 INGREDIENTS • 7 STEPS • 30MINS

Pad Kee Mao (Thai Drunken Noodles)

4
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.
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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/
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.
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
1/2 Tbsp
Fish Sauce
Dark Soy Sauce
1 tsp
Dark Soy Sauce
Brown Sugar
1/2 Tbsp
Brown Sugar
Nutrition Per Serving
VIEW ALL
Calories
733
Fat
24.4 g
Protein
19.6 g
Carbs
105.9 g
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Pad Kee Mao (Thai Drunken Noodles)
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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 (1/2 Tbsp), Dark Soy Sauce (1 tsp), and Brown Sugar (1/2 Tbsp).
step 1 In a mixing bowl, combine Soy Sauce (1 Tbsp), Oyster Sauce (1 Tbsp), Rice Vinegar (1 Tbsp), Fish Sauce (1/2 Tbsp), Dark Soy Sauce (1 tsp), and Brown Sugar (1/2 Tbsp).
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
view more tags
Dairy-Free
Asian
Lunch
Dinner
One-Pot
Quick & Easy
Thai
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