Thai Drunken Master Noodles Pad Kee Mow Recipes

THAI DRUNKEN NOODLES (PAD KEE MAO)

Thai Drunken Noodles (Pad Kee Mao) image

This is my version of drunken noodles after researching and trying to make it in my own kitchen. It is a spicy and hearty noodle plate great for cold winter nights. One of mine and my husband's favorite spicy Thai dishes

Provided by Van Dana

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound dried rice noodles
3 tablespoons oil, divided
¼ cup sliced Thai chiles
¼ cup sliced onion
2 tablespoons minced garlic
2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
1 tablespoon brown sugar
1 red bell pepper, cut into 1-inch pieces
1 cup chopped broccoli
1 cup pea pods
½ cup chopped carrots
1 cup chopped fresh Thai basil

Steps:

Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 107.3 g, Fat 11.2 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 1.8 g, Sodium 1277 mg, Sugar 7.6 g

PAD KEE MOW (DRUNKARD'S NOODLES)

Pad Kee Mow (Drunkard's Noodles) image

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

Ingredients

¼ cup rice vinegar
¼ cup fish sauce
½ small lime, juiced
1 tablespoon palm sugar
1 tablespoon red pepper flakes, or more to taste
1 teaspoon ground black pepper
2 skinless, boneless chicken breast halves, thinly sliced
1 (16 ounce) package fresh rice noodles
warm water, as needed
3 tablespoons vegetable oil
4 cloves garlic, finely chopped
½ yellow onion, sliced
½ cup oyster sauce
2 tablespoons soy sauce
1 red bell pepper, sliced
2 small tomatoes, seeded and sliced
4 green onions, chopped
2 cups fresh Thai basil leaves

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

THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)

Thai Drunken Master Noodles (Pad Kee Mow) image

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

Ingredients

2 (1 lb) packages fresh Thai rice noodles (if these cannot be found you can use 1 pound dry rice noodles)
1/2 medium onion (sliced)
2 -3 garlic cloves (minced)
3 green onions (chopped)
1 large green bell pepper (sliced)
2 large tomatoes (cut into chunks)
1/2 red bell pepper (sliced)
2 chicken breasts (thinly sliced)
fresh basil (approx. 3 stems)
6 tablespoons oyster sauce
3 tablespoons rice vinegar
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons lime juice
1 tablespoon chili sauce (Sambal Oelek)

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.

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