Drunken noodles, or Pad Kee Mao is a spicy stir-fried Thai dish.

The Thai words Kee Mao (ขี้เมา) mean drunkard. Several popular theories exist for the naming of the dish. One of the most common comes from the idea that you would come home late after a night of drinking and cook something with whatever was left in the frig, another says that these noodles are so spicy that you need to drink a lot of beer to get them down, so you get very drunk at dinner. Either way, I guess they should be called "drunkard's noodles" in English, but Drunken Noodles is what everyone still calls them.

This recipe uses instant ramen-style noodles in place of the traditional wide rice noodles. I know that fresh rice noodles can be hard to find in some places, and preparing dry rice before you use them in your recipes can be a bit of a challenge, so this is a nice way to still get all those delicious, spicy flavors at your dinner table. Actually, this way is so much easier that a lot of food stands just make this version and it is very popular throughout Thailand.

Ingredient List:

2 Ramen Noodles (single serving squares, discard or save the seasoning pack)
1/2 Cup Chicken Meat (Thinly sliced chicken breast)
1 - 2 Baby corn (cut lengthwise into slices)
2 -3 small pieces Carrot (cut lengthwise into slices)
2 - 3 thin slivers Thai Long Chili (mild chili (red, yellow, or orange))
1 bunch Fresh Green Peppercorns (leave the corns together in the bunch)
10 thin slivers Finger root (about 1 average finger, cut into very thin slivers, lengthwise)
3 - 4 Thai Hot Chili (whole red and green chilies. Use less if you don't like it spicy.)
1/2 slice Brown or Yellow Onion (just enough to get about 4 - 5 small pieces of onion)
3 - 4 Garlic (small cloves of garlic, not peeled)
1 Cup Thai Sweet Basil (Star of siam basil, the one with the purple flower tops)
1 Tablespoon Sugar
2 teaspoons Light Soy Sauce
2 teaspoons Oyster Sauce
1/2 teaspoon Dark Sweet Soy Sauce

Directions:

1: Boil the instant noodles for about a minute, no more. Drain well.

2: Crush chilies and garlic. Heat oil in a wok or deep frying pan until it gets really hot. Add the garlic, chili, and onion, and stir and cook for about 10 seconds.

3: Add the sliced chicken, and cook for about 30 seconds or so, until it is cooked about halfway.

4: Add baby corn, sweet chili, carrot, finger root, and green peppercorn bunch. Stir it all well, letting it cook for 30 seconds.

5: Add the light soy sauce and oyster sauce. Keep stirring and let it get hot again, then add the sugar and fry until the sugar is all melted in.

6: Add the cooked instant noodles and stir them into the sauces and vegetables.

7: Next, add the dark sweet soy sauce to the noodles and stir up well. Turn off the heat and add the fresh basil. Stir well and serve.

For detailed directions and photos, please visit our website page: [ Ссылка ]


Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at ThaiCookbook.tv. to download our free Thai cook book.

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