Pad Kee Mao

4.3
(77)

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.

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Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 40 mins
Servings:
4
Yield:
4 servings

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

  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 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.

  3. 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.

Nutrition Facts (per serving)

218 Calories
9g Fat
26g Carbs
7g Protein
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.

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