Pad Kee Mao Recipe
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Pad Kee Mao

By: Deborah B  Supporting Member (Click to learn more about Supporting Membership)
"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."

Rating: This weblink has been rated 14 times with an average star rating of 4.7 Read Reviews (12)

Rate/Review | 676 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3 1/2 ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)
  • 1 1/2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon thick soy sauce
  • 2 teaspoons white sugar
  •  
  • 1 1/2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1/2 pound pork (any cut), thinly sliced
  • 1 serrano pepper, minced, or more to taste
  • 30 fresh basil leaves, chopped
  • 1/2 teaspoon thick soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1/2 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.

Footnotes

  • Look for thick soy sauce at Asian specialty grocery stores.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 218 | Total Fat: 9.1g | Cholesterol: 22mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by Trishie Supporting Member (Click to learn more about Supporting Membership)
I made this for Dinner today, I subbed the dried Thai-style rice noodles, wide (such as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by Deborah B Supporting Member (Click to learn more about Supporting Membership)
I am the recipe submitter, but it is actually my Thai husband's recipe and I had never tried... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Scratchcook Supporting Member (Click to learn more about Supporting Membership)
Very yummy, just a little on the too-spicy side for me (I should have either seeded my pepper... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2009 by Julie 
I made this tonight for dinner, very very good!! I used chicken breast cut into strips instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by Traci's Kitchen Supporting Member (Click to learn more about Supporting Membership)
Sooo good! This dish had a lot of flavor! I couldn't find the large rice noodles since my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by Roxanne J.R. 
I made this for lunch today and it was very delicious! I cut the serving down to 1 for me... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2009 by PanicInTheKitchen 
This was an interesting dish to make. Don't get worried if it tastes a little weird while... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2009 by LAFEMME83 
Wonderful flavor! I doubled the sauce and added some red bell pepper. I've also tried it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by MARIBEL86 
This was great! I just had chipotle peppers so I used those. Also used very thin Asian rice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2009 by lctclove 
Absolutely delicious and it doesn't require any special or hard to find asian ingredients. I... MORE

 
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