"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." — Deborah B
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3 1/2 ounces
dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)
1 1/2 teaspoons
thick soy sauce
pork (any cut), thinly sliced
serrano pepper, minced, or more to taste
fresh basil leaves, chopped
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 1/2 a serrano pepper instead of 2 cos the kids were going to eat it too. I added some red and yellow bell peppers to compensate for the serrano pepper reduction and for added colour. We all liked this recipe and I will be making it again, Thanks DeborahB for a great recipe!
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 sauce, molasses, sugar, and salt. It can be found in a jar in the soy sauce section of an Asian market. Next time I will just try to use regular soy sauce and brown sugar instead because it had a little bit of a weird taste. I think that I kept the noodles in hot water for too long because they started to fall apart into 1" pieces... and I didn't even keep them in for the suggested full 1 hour. Definitely check the noodles while they're cooking so you don't overdo it. Otherwise, the taste was delicious.
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 of reg. soy sauce. I used a thin-cut pork loin chop. It was really delicious, and next time I'll try with tofu for a veggie version. Thanks for the fun recipe! The spiciness was cut down by the ice cold beer I had with the dish.
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 noodles to add fresh, chopped basil. I also added fresh,chopped cilantro and green onions. The fresh ingredients made a huge difference. Next time I am also going to serve with chopped peanuts.
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 thick soy sauce. My hubby really liked this and asked for me to make this weekend for his parents. Thank you Deb for this wonderful recipe!!
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 also added the full serrano pepper, and thought it needed much more in order to compare with the Thai restaurant down the street!
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) and sweet peppers for the bean sprouts (I don't get those here) This turned out so delicious and since I like spicy food this really hit the spot! Thanks for sharing your recipe Deb!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pad Kee Mao
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 82
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