Pad Kee Mao (Drunken Noodles)

Name: Pad Kee Mao (Drunken Noodles)
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 400 g Fresh wide rice noodles (sen yai), separated; 200 g Chicken thigh or pork, sliced thin; 4 Garlic cloves; 4 Bird's-eye chillies; 1 Red spur chilli, sliced; 2 stems Fresh green peppercorns, on the stem (optional); 1 cup Holy basil (bai kaphrao) leaves; 100 g Chinese broccoli or long beans, cut short; 4 Baby corn, halved (optional); 1.5 tbsp Oyster sauce; 1 tbsp Light soy sauce; 1 tsp Dark soy sauce; 1 tbsp Fish sauce; 1 tsp Sugar; 3 tbsp Neutral oil

Wide rice noodles thrown into a screaming-hot wok with garlic, bird's-eye chillies, chicken or pork, holy basil, green peppercorns and a slug of soy and fish sauce — charred at the edges in ninety seconds. No alcohol in it; the name is for who eats it, at one in the morning, on a plastic stool.

Source

Recette de Bangkok street stalls · 🏺 Traditionnel · Street and shophouse cooking of Bangkok, much of it shaped by Chinese-Thai families

Thailand · the drunkard's noodle — An ownerless street dish, so no cook is credited. The cited article confirms drunken noodles (phat khi mao, rendered pad kee mao) as a Thai stir-fried noodle dish similar to phat si-io but spicier, named for its popularity among the inebriated, with no alcohol in the ingredients, widely sold by restaurants and street vendors in Thailand. The sauce ratio, the charring method, timings and quantities are this book's own.

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Voir comment on la prépare · 3 vidéos

Pailin's Kitchen Ayushi Gupta-Mehra Khin's Kitchen

⏱ 25 min🍽 2 portions🔥 610 kcal🇹🇭 Thaïlande🌶️🌶️🌶️

Sans produits laitiersSans fruits à coque

Étapes

Pound the garlic and bird's-eye chillies in a mortar to a coarse paste. Mix the oyster sauce, both soys, fish sauce and sugar in a cup.
Heat the oil in a wok until it smokes. Fry the garlic-chilli paste 15 seconds, add the meat and stir-fry 2 minutes until just cooked.
Add the vegetables and peppercorns, toss 1 minute. Add the noodles and the sauce and toss hard 90 seconds, letting the noodles sit against the wok between tosses so the edges catch and char.
💡 Charred edges are the dish. That smoky note — wok hei — only comes from a wok hot enough to scare you and noodles left still for a few seconds at a time. A timid pan makes a sweet noodle salad.
Off the heat, throw in the holy basil and the sliced red chilli and toss until the leaves wilt.
Plate at once. A fried egg on top is not traditional and is a very good idea.

💡 Astuces

Holy basil, not Thai sweet basil. The peppery, clove-like leaf is what makes it kee mao; sweet basil makes a different, gentler noodle.
Two portions at a time, never four. Crowd the wok and the temperature drops, the noodles steam and stick, and the char never comes.