Pad Kee Mow Drunkards Noodles Recipes

DRUNKEN NOODLES (PAD KEE MAO)

Steps:

• Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
• Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.
• Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
• Heat your wok until it's close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it's about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
• Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
• After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
• Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
• Add the seared chicken and stir-fry for another 1 to 2 minutes.
• Serve!

PAD KEE MAO (DRUNKEN NOODLES)

Steps:

• Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
• Meanwhile, make the sauce: In a bowl, combine the oyster sauce, soy sauce, fish sauce, vinegar and black soy sauce.
• Make the noodles: Remove the stems and seeds from the chiles. Using the flat side of a wide, heavy knife, smash the garlic and chiles. If you have a mortar and pestle, crush the peeled garlic and seeded chiles into a rough paste. If not, use a small food processor to mince together, or just use the knife to mince the garlic and leave the smashed chiles whole.
• Place the remaining ingredients in bowls and line them up in the order they'll be added to the pan: protein, greens (if using), noodles, sauce and basil. When ready to cook, put 1 cup of hot tap water near the stove.
• Heat the oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven over medium until shimmering. (If using a smaller pan, cook in 2 batches.) Add garlic mixture and stir-fry over medium heat just until sizzling and fragrant, stirring with a wok turner, spatula or tongs, 30 to 45 seconds.
• Add the protein, raise the heat to high and stir-fry for 2 minutes. If using, add gai lan. Keep cooking until protein is just cooked through and greens are wilted, 1 to 2 minutes longer.
• Add noodles, spreading them around the pan, tossing and separating them. When noodles are sizzling, add 3 tablespoons sauce and stir-fry, tossing to coat and cook through.
• Taste noodles for doneness and seasoning. If needed, add more pad kee mao sauce a little at a time until the dish is spicy and savory and not too sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
• When the noodles have absorbed all the sauce and the flavors are balanced, add the basil leaves and toss to combine. Serve immediately.

PAD KEE MOW (DRUNKARD'S NOODLES)

Steps:

• Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
• Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
• Separate rice noodles in warm water, about 5 minutes; drain.
• Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
• Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
• Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.

THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)

Steps:

• Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
• When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
• Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
• Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
• Add chicken and cook until slightly browned.
• Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
• Add noodles and sauce to skillet.
• Stir fry for several minutes.
• Remove from heat and enjoy.