Recipes Cuisine Asian Thai Pad Kee Mao 4.3 (77) 54 Reviews 24 Photos 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. Recipe by Deborah B Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 24 24 24 24 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 1 hrs Total Time: 1 hrs 40 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 3 ½ ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles) 1 ½ teaspoons olive oil 2 cloves garlic, minced ½ teaspoon thick soy sauce 2 teaspoons white sugar 1 ½ teaspoons olive oil 2 cloves garlic, minced ½ pound pork (any cut), thinly sliced 1 serrano pepper, minced, or more to taste 30 fresh basil leaves, chopped ½ teaspoon thick soy sauce 1 teaspoon white sugar 1 teaspoon salt ½ cup bean sprouts Directions 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. Tips Look for thick soy sauce at Asian specialty grocery stores. I Made It Print Nutrition Facts (per serving) 218 Calories 9g Fat 26g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 218 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 13% Cholesterol 22mg 7% Sodium 708mg 31% Total Carbohydrate 26g 10% Dietary Fiber 1g 3% Total Sugars 4g Protein 7g Vitamin C 4mg 18% Calcium 24mg 2% Iron 1mg 4% Potassium 129mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved