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My review
Pad Kee Mao
21
Deborah B
"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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Ingredients
1 h 40 m servings 218Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Look for thick soy sauce at Asian specialty grocery stores.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 4871 Ratings
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Most helpful positive review
8/9/2009
I made this for Dinner today, I subbed the dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles) for regular rice noodles as I had no time to go to the Asian market, I also used...
Most helpful critical review
10/9/2009
This was an interesting dish to make. Don't get worried if it tastes a little weird while you're cooking it, everything comes together in the end. The ingredients in thick soy sauce are soy sauc...
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8/9/2009
I made this for Dinner today, I subbed the dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles) for regular rice noodles as I had no time to go to the Asian market, I also used...
8/16/2009
Very yummy, just a little on the too-spicy side for me (I should have either seeded my pepper or used a half). If you can't find the thick soy sauce, consider mixing 2 tsp of molasses with 1 tsp...
10/9/2009
This was an interesting dish to make. Don't get worried if it tastes a little weird while you're cooking it, everything comes together in the end. The ingredients in thick soy sauce are soy sauc...
8/28/2009
Absolutely delicious and it doesn't require any special or hard to find asian ingredients. I made a few changes. I didn't add the basil during cooking. I waited until right before serving the...
8/13/2009
I made this tonight for dinner, very very good!! I used chicken breast cut into strips instead of pork because I had to use them tonight. I went a couple different places and finally found the t...
12/15/2009
With only 1 total teaspoon of thick soy sauce in the entire recipe, this lacked some moisture for me. My husband added a lot of extra sauce at the table, but I was never able to enjoy it. We a...
8/11/2009
I made this for lunch today and it was very delicious! I cut the serving down to 1 for me alone but I wish I made more. I subbed chicken breast strips for the pork (since I hardly ever eat pork)...
9/4/2009
This was great! I just had chipotle peppers so I used those. Also used very thin Asian rice noodles and added chopped peanuts at the end. Fantastic!
2/3/2010
this was very good and easy. I used shanghai noodles (preference) and a good splash of soy sauce, thanks for the recipe Deb, will make again. Share more recipes, if you don't mind, we love Thai...