Pad Kee Mao

Name: Pad Kee Mao
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Ingredients: 3.5 ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles); 1.5 teaspoons olive oil; 2 cloves garlic, minced; 0.5 teaspoon thick soy sauce; 2 teaspoons white sugar; 1.5 teaspoons olive oil; 2 cloves garlic, minced; 0.5 pound pork (any cut), thinly sliced; 1 serrano pepper, minced, or more to taste; 30 fresh basil leaves, chopped; 0.5 teaspoon thick soy sauce; 1 teaspoon white sugar; 1 teaspoon salt; 0.5 cup bean sprouts

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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

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.

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.