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PAD KEE MAO - THAI DRUNKEN NOODLES
Wide, soft rice noodles are stir-fried with, peppers, basil, and garlic and a choice of chicken, pork or shrimp in a sweet and spicy Thai noodle dish..
The Thai like their food hot and spicy, but you can give it as much heat as you like or leave it out all together.
INGREDIENTS: Serves 6 - 8
• 3½ ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)
• 2 cloves garlic, minced
• ½ teaspoon thick soy sauce*
• 1 teaspoon Oyster Sauce*
• 1 teaspoon Fish sauce*
• 1 teaspoon sugar
• 1½ teaspoons olive oil
• 2 cloves garlic, minced
• ½ pound pork (any cut), thinly sliced
• 1 serrano pepper, minced, or more to taste*
• ½ cup very firm tofu cut into ¼ x ¼ inch thick strips about 1-2 inchs long
• 30 fresh basil leaves, chopped
• 1 teaspoon thick soy sauce*
• 1 teaspoon white sugar
• 1 teaspoon salt
• ½ cup bean sprouts
DIRECTIONS:
1. Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened,
about 1 hour. Drain the noodles, and set aside.
2. Heat 1½ teaspoons of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced
garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, ½
teaspoon of thick soy sauce, oyster sauce, fish sauce and 1 teaspoon of sugar, and cook and stir
until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the
noodles from the skillet.
3. Heat the remaining 1½ teaspoons of olive oil in the wok over low heat; stir in the remaining 2
minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to
medium-high, and stir in the pork, serrano pepper, basil, 1 teaspoon thick soy sauce, 1 teaspoon
sugar, and salt. Cook and stir until the pork is no longer pink and the edges of the meat are
beginning to brown, about 5 minutes. **(For Chicken or Shrimp, see **COOK'S NOTES** BELOW)
Return the noodles to the wok, add the tofu and stir in the bean sprouts.
Cook and stir until heated through, about 3 more minutes.
*COOKS NOTE-1*
Some popular brands of Thai sauces available in supermarkets and Asian stores.
Thick, Sweet Soy SauceFish SauceOyster Sauce
**COOKS NOTE-2**
FOR CHICKEN: Cut ½ pound of boneless, skinless chicken breasts into ¾ inch cubes and stir fry until done.
FOR SHRIMP: Peel and de-vein ½ pound of shrimp and stir fry until color turns orange-ish pink, about 2 minutes.
*COOKS NOTE-1*
Some popular brands of Thai sauces available in supermarkets and Asian stores.
Sub for Serrano Chili
