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.
Total Time
30min
4.0
1 Rating
Author: Wok & Skillet
Servings:
4
Ingredients
•
1
lb
Flat Rice Noodles
•
3
Tbsp
Cooking Oil
•
8
oz
Ground Pork
•
2
cloves
Garlic
, minced
•
1/2
Onion
, sliced
•
6
pieces
Baby Corn
, halved
•
1
Red Bird's Eye Chili Pepper
, thinly sliced
(optional)
•
2 1/2
cups
Fresh Thai Basil
•
2
cups
Cherry Tomatoes
•
1
Lime
•
1
Tbsp
Soy Sauce
•
1
Tbsp
Oyster Sauce
•
1
Tbsp
Rice Vinegar
•
2
tsp
Fish Sauce
•
1
tsp
Dark Soy Sauce
•
2
tsp
Brown Sugar
Cooking Instructions
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).
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.
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).
4.
Add the Red Bird's Eye Chili Pepper (1). Omit if you prefer a non-spicy dish.
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.
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.
7.
Serve immediately with the remaining Fresh Thai Basil (1/2 cup) and Lime (1), sliced into wedges. Enjoy!
Nutrition Per Serving
CALORIES
733
FAT
24.4 g
PROTEIN
19.6 g
CARBS
105.9 g
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