DRUNKEN NOODLES
My favorite Thai dish is EASY, fast, and fiery Drunken Noodles, a delicious recipe that's ready in 30 minutes!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Cook noodles according to package instructions.
- Mix sauce in a small bowl and set aside.
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
- Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.
Nutrition Facts : Calories 405 kcal, Carbohydrate 62 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 1529 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PAD KEE MOW (DRUNKARD'S NOODLES)
Pad Kee Mow, or Drunkard's Noodles, is a popular Thai dish. It is my personal favorite when visiting any Thai restaurant. It is made differently by every cook. My girlfriend and I experimented to come up with this version. Feel free to make alterations to suit your own taste! Many ingredients (Thai basil, fish sauce, palm sugar, etc.) may be difficult to find in a regular supermarket, but you can most likely find them in an Asian market.
Provided by the apprentice
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 44.9 g, Cholesterol 19.5 mg, Fat 8.3 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 1.4 g, Sodium 1204.3 mg, Sugar 5.1 g
PAD KEE MAO (DRUNKEN NOODLES)
The taste of a good pad kee mao relies on fresh garlic, basil and chiles - and a lot of each. ("Kee mao" means, roughly, "drunk-style," and dishes with that label are associated with late-night cravings and hangover prevention.) The finished dish should be fragrant, pungent and whatever means "hot" to you: Deploy your chiles accordingly. Hong Thaimee, a chef in New York who grew up in Bangkok, employs a heavy Dutch oven, instead of a wok. (She said she was surprised to find that it worked better than a wok for Thai stir-fries on her tiny apartment stovetop, as its wide, flat bottom has more contact with the flame and holds onto more heat.) Fresh lime leaves are a popular addition; they are easy to buy online, along with fragrant Thai basil and, sometimes, holy basil. But in a pinch, Ms. Thaimee said, Italian basil and a garnish of lime zest are fine.
Provided by Julia Moskin
Categories noodles, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 12
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 MAO
Pad Kee Mao translates to 'Drunken Stir Fry' in English. This is one variation of many such 'drunken' dishes that are commonly hawked by street-side vendors in Bangkok. The 'drunken' description comes from the fact that it originated in late-night revelers' kitchens after stumbling home from the nightclubs in the wee hours of the morning.
Provided by Deborah B
Categories World Cuisine Recipes Asian Thai
Time 1h40m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
- Heat 1 1/2 teaspoon 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, 1/2 teaspoon of thick soy sauce, and 2 teaspoons 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.
- Heat the remaining 1 1/2 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, 1/2 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. Return the noodles to the wok, and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 26.2 g, Cholesterol 22.3 mg, Fat 9.1 g, Fiber 0.7 g, Protein 7.2 g, SaturatedFat 2.5 g, Sodium 707.5 mg, Sugar 3.6 g
PAD KEE MAO
Steps:
- Blend the Thai chiles and garlic in a food processor. Heat the oil in a saucepan or wok over medium heat until hot, then stir in the garlic and chile mixture and saute until light brown. Add the ground chicken and saute until cooked through. Stir in the noodles, oyster sauce, fish sauce and sugar and cook for 3 minutes, then stir in the broccoli, carrots and bell peppers and cook for 2 minutes more.
- Serve.
PAD KEE MOW
In answer to a query in the threads. I think this recipe may have come originally from Epicurious, can't remember. Serving quantity is for part of a Thai meal
Provided by Latchy
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine sugar and pepper in a small bowl.
- Also combine the fish sauce and soy sauce in another bowl.
- Have everything ready and next to the stove.
- Heat a wok over high heat and add 2 tablespoons oil and heat until a piece of the chopped garlic sizzles immediately when dropped into the wok.
- Add the rest of the garlic to the oil and stir fry for 30 seconds, until garlic is golden.
- Add the chillies and stir fry another 30 seconds.
- Then add either the pork or chicken and stir fry for 3-5 minutes until browned and cooked.
- Add the sugar mixture and toss to mix, then the fish sauce mixture, also the vinegar and continue stir frying until the sauce bubbles and thickens a little, about 1 minute.
- Add the rice noodles and fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more oil if needed.
- Add most of the basil (reserve some for garnish) and toss gently until it begins to wilt.
- Add tomatoes, turn once and remove from heat.
- Transfer to a platter and garnish with basil.
THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)
This is my closest attempt at recreating our favorite Thai dish. The key is the fresh wide rice noodles that can only be found at an asian market.
Provided by Cadylynn
Categories Asian
Time 40m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 15
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.
PAD KEE MAO
This stir-fry of rice noodles and ground pork gives Pad Thai a serious run for its money. Pad kee mao translates loosely to "drunken noodles," though there's no alcohol here - just an easy-to-assemble dish that skews salty, sour and spicy from a glaze of fish sauce, soy sauce, rice vinegar and fresh chiles. Fatty ground pork imparts a lot of flavor, though you could swap in ground chicken or even firm tofu. If you're sensitive to heat, leave out the smashed chiles, to finish - and add a pinch of sugar to offset the salty punch of the dish.
Provided by Mark Bittman
Categories dinner, easy, quick, noodles, one pot
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the fish sauce, soy sauce and vinegar, and set aside. Roughly chop the garlic and three chiles together. Smash the remaining two chiles using the flat of a knife, and set aside.
- Heat a wok (or a large frying pan over medium-high. When it's hot, add the oil, the chopped garlic and chiles, and the onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the pork and a splash of the fish sauce mixture. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
- Add the bell peppers and noodles, turn the heat to high and add almost all of the sauce (save a spoonful or two to add later, if needed). Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste, and add more sauce if needed. Toss in the basil and the smashed chiles, and serve immediately.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 23 grams, Carbohydrate 78 grams, Fat 35 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 2078 milligrams, Sugar 5 grams, TransFat 0 grams
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