Pad Kee Mao --Drunken Noodles

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 Lan

Pad Kee Mao, also known as drunken noodles, is a Thai stir-fry dish. The name of this dish can be confusing, which means that there must be a lot of alcohol in this dish to make us drunk after eating. However, that is just the way the Thai people want to name this recipe. Some Thai cooks explain that this dish is very spicy and that only a drunk person who does not know anymore can consume it. I think this explanation is funny. However, I am Vietnamese, so I do not fully understand the name of the dish, but I do know that it's a very easy stir-fry dish that doesn't have to follow any hard rules like many other stir-fry dishes. The ingredients used can also vary according to the taste of each family. The sauce of this stir-fry dish is very simple and commonly used for all the stir-fry dishes in Asian recipes. The only ingredient that I think makes this dish truly authentic Pad Kee Mao are the thick fresh rice noodles. I use pad Thai noodles for this dish, and it is always easy to find in many Asian markets.  With my style of cooking, I will introduce an easy Pad Kee Mao or drunken noodles dish that everyone can prepare at home.

Ingredients:

1 large chicken breast, sliced (2 oz. meat per person)

1 tbs cornstarch

8 oz. Pad Thai noodles

2 tbs canola oil

2 shallots or 1/2 red onions, chopped

5 garlic cloves, minced

1 piece fresh ginger, minced (1 tsp )

3 red hot Thai chili peppers

Vegetables:

1 green bell pepper, julienned

1 zucchini, julienned

3 green onions, chopped

2 roma tomato, sliced

Thai basil (use as much as you like)

Sauce ingredients:

1/4 cup oyster sauce

1/4 cup soy sauce

1 tbs dark soy sauce (I use black molasses)

1 tbs fish sauce

1 /2 tsp salt

1/2 tsp black pepper

2 tbs sugar or honey

1 tbs sriracha sauce

Directions:

Soak the Pad Thai noodles for 15 minutes; then drain well. If you use different noodles, then cook noodles according to the package instructions.

In a bowl, mix sauce ingredients and set aside.

Place chicken in a bowl with 2 tbs of sauce and cornstarch to mix together well. Let chicken marinate in the refrigerator for 20 minutes.

Heat 1 tbs of oil in deep sauté pan; then add onions. Cook onions until wilted and add chicken. 

Add garlic and ginger and cook for a minute. Add hot chili, if using

Add bell pepper, zucchini, and tomato and cook for 3 minutes.

Add noodles and pour sauce over noodles. Toss and cook further for the sauce to coat the chicken well for a few minutes. 

Add chopped basil and green onion and serve hot.

 

Tip : the amount of the sauce is more than necessary for this recipe. Save it for another dish.