Thai Drunken Noodles (PAD KEE MAO)
Three words I never thought I would EVER be using on my blog, OH WELL…Drunken Noodles is the literal translation of Pad Kee Mao because the theory is that these spicy Thai noodles should be eaten with an ice cold beer and that they are a great cure for hangover. I can 💯confirm, I have no idea if this is true!!
This Thai noodle dish is a very popular both in Thailand and in Thai restaurants outside of Thailand. You will be surprised how fast and easy this recipe is to make!
Get Drunken Noodles from the streets of Thailand, and unless you have an exceptional spice-o-meter, you’ll be chugging down a chilled cola in an attempt to cool the burn in your mouth.
Make this at home and you can control the heat! The amount of chilli I’ve included in the recipe is mild enough for most people (I think), but enough so you can taste the heat. By all means, feel free to turn up the spice dial! As with all stir fries and stir fried noodles, this moves fast once you start cooking – around 6 minutes start to finish – so have everything ready to go before you start cooking
Thai Basil
There are actually two types of Thai Basil – regular Thai Basil and Thai Holy Basil. Drunken Noodles can be made with either.
Outside of Thailand, restaurants typically use regular Thai Basil because it is easier to find than Holy Basil.
IS THAI BASIL THE SAME AS REGULAR BASIL?
Thai Basil is not the same as regular basil. It tastes like regular basil with a slight aniseed flavour. A very distinct flavour that you know and love about your favourite dishes at your local Thai restaurant like Drunken Noodles and Thai Chilli Basil Chicken!
BEST SUBSTITUTE FOR THAI BASIL
Regular basil! In fact, Drunken Noodles is traditionally made with Holy Basil which tastes more similar to regular basil than Thai Basil!
Ingredients
NOODLES
200g dried rice noodles , use wide ones.
STIR FRY
2 tbsp oil (peanut, vegetable or canola)
3 large cloves of garlic , minced
2 birds eye chilli or Thai chillies , very finely chopped
1/2 onion , sliced
200 g prawns or chicken thighs ->cut into bite size pieces
2 tsp fish sauce (or soy sauce)
2 green onions , cut into 3cm/2" pieces
1 cup Thai or Thai Holy Basil leaves
SAUCE
3 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
2 tsp sugar
1 tbsp water
Instructions
Prepare noodles per packet directions.
Mix Sauce in a small bowl.
Heat oil in wok or large heavy based skillet over high heat.
Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
Add onion, cook for 1 minute.
Add prawn and fish sauce, and fry until cooked, around 2 minutes.
Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
Ingredients
NOODLES
200g dried rice noodles , use wide ones.
STIR FRY
2 tbsp oil (peanut, vegetable or canola)
3 large cloves of garlic , minced
2 birds eye chilli or Thai chillies , deseeded, very finely chopped
1/2 onion , sliced
200 g prawns or chicken thighs ->cut into bite size pieces
2 tsp fish sauce (or soy sauce)
2 green onions , cut into 3cm/2" pieces
1 cup Thai or Thai Holy Basil leaves
SAUCE
3 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
2 tsp sugar
1 tbsp water
Instructions
Prepare noodles per packet directions.
Mix Sauce in a small bowl.
Heat oil in wok or large heavy based skillet over high heat.
Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
Add onion, cook for 1 minute.
Add prawn and fish sauce, and fry until cooked, around 2 minutes.
Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
