Making Thai Drunken Noodles / Pad Kee Mao

***This post goes out to Fkphotographie who made a foodwish for Drunken Noodles with Chicken.

From what I gathered, there was once a man who usually comes home drunk out of his mind and with quite the hunger pang. He would then ask his wife to make him something to eat, but would always complain on how the food tasted bland. Tired of being insulted about her cooking, the wife puts everything she could think of inside the wok along with the noodles the next time the husband came home drunk and asked her to make him some food - all the salt, hot chili, vinegar and garlic. It turns out the husband enjoyed it and said nothing but praises about the dish, and so comes about the name “Drunken Noodles”. Now I don’t know if this story is 100% true, but you can bet that you don’t have to be drunk to fully appreciate this plate of noodles.

THAI DRUNKEN NOODLES:

[ 1 1/4 cup wide rice noodles + 1/2 cup baby corns + 1/2 cup cubed chicken breast (can be substituted with firm tofu or other meat or seafood) + 2 tablespoon of vegetable oil + 2-3 cloves of garlic, minced + 2-3 Thai chilis, chopped + 1/2 cup packed Holy Basil leaves or Thai basil + 1 tablespoon black soy sauce + 2 tablespoon regular soy sauce + 1 tablespoon fish sauce + 1 teaspoon sugar (not in picture) ]

Separate the noodles by peeling them apart one at a time. If you bought dried ones, cook them according to the instructions on the packet. If you bought one that has been cooked and packaged, soak them in some warm water to loosen up so you can separate the strands.

Set aside

Now this recipe calls for “Holy Basil”, which is different from the regular sweet basil. They have hairy stems and the leaves that are strongly scented. The leaves are up to 5 cm long, usually slightly toothed. I didn’t have Holy basil on hand and just used some regular Thai basil in its place.

Pick out the basil leaves and give them a good rinse. Cut the baby corns into 1/2 lengthwise. Mince the garlic and chop the chilies, and set aside.

Mix the soy sauces in a bowl. Set aside until needed.

In a very hot wok or frying pan over high heat, add about 1-2 tablespoon of vegetable oil. Add the chilies, garlic and stir-fry for about 20 seconds. Add the meat and cook until just done.

Add the baby corn and continue to stir-fry for about 1 minute. Add a couple squirts of fish sauce and remove everything quickly to a bowl. Set aside.

Reduce the heat a little.

To the hot wok, add about 1 or 2 tbs more oil, and when it’s hot add the separated noodles. Stir-fry until the noodles begin to soften, maybe 3 or 4 minutes. Give the noodles a few seconds between turns to allow them to take on some color.

Add back in the meat and veggies and give it a few good stirs to mix.

Add in the sugar and about half to 2/3 of the sauce and stir-fry to mix it well. Taste the noodles and add more sauce as needed.

Throw in the basil and give it a quick turn, just until it starts to wilt. Then you’re done.

Serve immediately with fish sauce and/or soy sauce flavoured with minced garlic, more Thai chilis and vinegar on the side to allow diners to adjust the taste to their liking.

THAI DRUNKEN NOODLES:

[ 1 1/4 cup wide rice noodles + 1/2 cup baby corns + 1/2 cup cubed chicken breast (can be substituted with firm tofu or other meat or seafood) + 2 tablespoon of vegetable oil + 2 cloves of garlic, minced + 2-3 Thai chilis, chopped + 1/2 cup packed Holy Basil leaves or Thai basil + 1 tablespoon black soy sauce + 2 tablespoon regular soy sauce + 1 tablespoon fish sauce (not in picture) ]

Separate the noodles by peeling them apart one at a time. If you bought dried ones, cook them according to the instructions on the packet. If you bought one that has been cooked and packaged, soak them in some warm water to loosen up so you can separate the strands. Set aside.

Pick out the basil leaves and give them a good rinse. Cut the baby corns into 1/2 lengthwise. Mince the garlic and chop the chilies, and set aside.

Mix the soy sauces in a bowl. Set aside until needed.

In a very hot wok or frying pan over high heat, add about 1-2 tablespoon of vegetable oil. Add the chilies, garlic and stir-fry for about 20 seconds. Add the meat and cook until just done.

Add the baby corn and continue to stir-fry for about 1 minute. Add a couple squirts of fish sauce and remove everything quickly to a bowl. Set aside.

Reduce the heat a little. To the hot wok, add about 1 or 2 tbs more oil, and when it’s hot add the separated noodles. Stir-fry until the noodles begin to soften, maybe 3 or 4 minutes. Give the noodles a few seconds between turns to allow them to take on some color.

Add back in the meat and veggies and give it a few good stirs to mix.

Add in the sugar and about half to 2/3 of the sauce and stir-fry to mix it well. Taste the noodles and add more sauce as needed.

Throw in the basil and give it a quick turn, just until it starts to wilt. Then you’re done.

Serve immediately with fish sauce and/or soy sauce flavoured with minced garlic, more Thai chilis and vinegar on the side to allow diners to adjust the taste to their liking.