Spicy Thai Drunken Noodles

Thai drunken noodles in Thai is called "Pad Kee Mao". It is a spicy stir fried noodle with herbs and chilies.

The dish is a combination of one type of meat, minced chicken, pork, prawns or mixed seafood that is stir fried with (small and thin) egg noodle in a hot flame with garlic, fresh crushed chilies, holy basil, Thai Eggplant - Ma kue prors (usually is rounded in shape and has light green and white stripes having the same size as a golf ball)

A little saying about Pad Kee Mao

Pad means to stir fry and Kee Mao literally refers to a person who is drunk or an alcoholic. The purpose behind this recipe is pretty obvious. Yes you can say that it is a noodle is perfect for fixing a hang-over because of its spicy flavors from the fresh Thai chilies (prik kee noo), holy basil or bai kaprow in Thai ( a herb that adds hot flavor to your dish) and garlic. An authentic Pad Kee Mao is made extra spicy for Thai’s..... Probably too spicy for most westerners.

The good news is, this noodle recipe is one of the most popular Thai dishes and can be made varying spice levels. There are many kinds of noodles that can be used in this recipe such as Chinese egg noodle, wide or small rice noodle sticks, vermicelli and even spaghetti noodle.

Bon appetite!

Thai drunken noodles

Thai Drunken Noodles
pad kee mao

Preparation: 15 minutes
Cook Time: 15 minutes
Served 2

Ingredients:
Egg noodle boiled until cooked rinse with cold water and drained 2 portions
Minced chicken 150 g
Garlic crushed 2 tbsp
Baby corn quartered lengthwise ½ cup
Onion thinly sliced half whole
Thai eggplant or apple eggplant quartered and soaked in salt water before cooking 2 wholes
Thai holy basil leaves a handful
Red Thai chilli crushed 1 tsp
Water ¼ cup

Seasoning:
Soy sauce 2 tbsp
Sugar ½ tsp
Sweet soy sauce 1 tbsp

Let's get started!

How to make:
Step 1 – Wok stir fry

  • Heat oil in a wok over medium heat.

  • Fry garlic and chillies until fragrant.

  • Add minced chicken and stir fry until cooked through.

  • Then add baby corn, Thai eggplant and onion. Add a bit of water if needed to help soften vegetables.

  • Stir fry until cooked through.

  • Then add boiled noodle and season with soy sauce, sugar and sweet soy sauce.

  • Sprinkle holy basil and remove the noodle from the heat.

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