Pad Kee Mow (Drunkard's Noodles) Recipe - Allrecipes.com
Pad Kee Mow (Drunkard's Noodles) Recipe
  • READY IN 40 mins

Pad Kee Mow (Drunkard's Noodles)

Recipe by  

"Pad Kee Mow, or Drunkard's Noodles, is a popular Thai dish. It is my personal favorite when visiting any Thai restaurant. It is made differently by every cook. My girlfriend and I experimented to come up with this version. Feel free to make alterations to suit your own taste! Many ingredients (Thai basil, fish sauce, palm sugar, etc.) may be difficult to find in a regular supermarket, but you can most likely find them in an Asian market."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
  2. Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
  3. Separate rice noodles in warm water, about 5 minutes; drain.
  4. Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
  5. Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
  6. Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Mar 12, 2012

Excellent recipe I used dried rice noodles and regular basil instead of Thai. I used lemon in place of lime and followed the recipe as illustrated. I was completely surprised how wonderful the flavor of this dish turned out! Will be making again.

 
Most Helpful Critical Review
Oct 07, 2012

Way too spicy! Next time, I'll cut the red pepper in half, at least.

 
Mar 17, 2012

Wow......this recipe is over the top delicious. I did not have palm sugar so I substituted brown sugar. I added some broccoli and mushrooms and only 1/2 package of dried wide rice noodles. If you are not used to using dried noodles, the best thing to do with these rice noodles is to pour boiling water over them and let them sit 3-8 minutes until tender. Then, drain and let them sit in cold water until you are ready to add them to the pan. Thanks for sharing this awesome recipe. I was craving Thai food and was extremely happy to create something so authentic in my own home--for a LOT less money. I highly recommend using Thai basil in this recipe--it has amazing flavor!

 
Mar 14, 2012

I made this last night because we had some fish sauce and it seemed neat. It was super salty, but AWESOME. I did reduce the amount of noodles to 1/2 bag, add carrots instead of red pepper and cilantro instead of basil, but only because that is what I had on hand. I can't see how you could really mess this up adding/subtracting "chunks" in this recipe because the sauce is so good.

 
Apr 11, 2012

Loved it but it was incredibly salty. Made my five year old cry. Would cut the fish sauce and soy sauce in 1/2. Is fairly spicy, which my husband and older son loved.

 
Nov 04, 2012

Very Tasty and easy to cook !

 
Jul 05, 2012

This one is a keeper! Everyone loved it! It even rivaled the Pad Kee Mow that I order at my favorite local Thai restaurant. It was quick, easy and fabulous! I followed the recipe exactly except that I didn't have quite enough Thai basil and substituted 1 cup regular basil. It was just the right level of spiciness for me. I usually order medium at Thai restaurants. ***Also - brand/style of fish sauce can make a huge difference. I tried Phad Thai with some milky looking fish sauce - it was disgusting. Squid brand fish sauce is what a Thai friend recommended. It's a clear brown that is much milder and not scary at all.

 
Jul 10, 2012

I made a few minor adjustments- used dried rice noodles, regular sugar, and regular basil. I used thin rice noodles because that's what I had on hand, but in the future would definitely use wide. First of all, the flavor was AWESOME!! But, like pretty much everyone else said, ridiculously salty (and I used reduced sodium soy sauce, too). The flavor really makes it worth it, but I would love to find a way to cut back on the saltiness of this dish.

 

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Nutrition

  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 1204 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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