Pad Kee Mow (Drunkard's Noodles)

Pad Kee Mow (Drunkard's Noodles)

25
the apprentice 0

"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

40 m servings 301 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1204 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

25
  1. 30 Ratings

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Most helpful positive review

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...

Most helpful critical review

Holy hot! It was too spicy to eat! If the pepper was adjusted, this may have been a really good recipe.

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...

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...

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 ...

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.

Very Tasty and easy to cook !

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 exc...

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 wid...

Holy hot! It was too spicy to eat! If the pepper was adjusted, this may have been a really good recipe.

Awesome, kids loved it. Watch amount of red pepper - little too hot for kids.