Pad Kee Mao
ผัดขี้เมา
Phat Khi Mao
Spicy drunken noodles stir-fried with basil, vegetables and a savoury sauce.
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Wok: Large frying pan or Sauté pan
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About this dish
Spicy drunken noodles stir-fried with basil, vegetables and a savoury sauce.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Ingredients
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250 g fresh wide rice noodlesseparated
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200 g Chicken Breastsliced
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3 cloves garlic
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3–6 bird’s-eye chillies
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1 cup mixed vegetables
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1 handful holy basil
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1 tbsp oyster sauce
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1 tbsp soy sauce
Measure and prepare every ingredient before starting. Thai cooking often moves quickly once the pan is hot.
Method
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1
Pound aromatics
Crush garlic and chillies.
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2
Stir-fry protein
Heat wok strongly and sear protein.
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3
Add vegetables
Add aromatics and vegetables; toss quickly.
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4
Add noodles
Add noodles and sauces, tossing without breaking them.
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5
Finish
Fold through basil and serve immediately.
What it tastes like
Very savoury, aromatic and hot, with smoky wok flavour.
Make it milder
Reduce fresh chillies and chilli paste, remove seeds, and serve extra chilli separately.
Ingredient substitutions
Use readily available equivalents while preserving the balance of salty, sweet, sour and aromatic flavours.
Vegetarian alternative
Replace meat or seafood with firm tofu, mushrooms or mixed vegetables and use vegetarian sauces.
Common mistakes
Overcrowding the pan, using low heat for stir-fries, and adding all seasoning at once instead of tasting and adjusting.
Serving the dish
Serve freshly cooked with steamed jasmine rice or the traditional accompaniment named in the recipe.
Fresh herbs, lime wedges or sliced chilli as appropriate.
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Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
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Pad Kee Mao
Pad Kee Mao
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