Keyword: drunken noodles, drunken noodles recipe, pad kee mao, thai drunken noodles, thai pad kee mao recipe
Prep Time: 5 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 10 minutesminutes
Servings: 1person
Calories: 791kcal
Author: Phasinee Doddeo
Cost: $10
This very popular spicy and semi-dry Thai noodle dish has a few basic requirements but otherwise there is no set recipe. This recipe uses seafood but you can swap for the protein of your choice using the exact same steps.The set requirements are that it is spicy, semi-dry, contains basil and seasoned with soy sauce and oyster sauce. Other than that you can swap out and change the ingredients to taste.It will take most forms of protein - seafood, pork, beef, and chicken are the most common though. It usually contains noodles, often wide noodles but also fairly common are the pad thai style noodles along with other types including ba mee. The type of noodles will change the consistency and taste of the dish but there is no right or wrong noodle to use. This is an UP TO YOU dish! Mama are a branded curly dry noodle that are very inexpensive and are available everywhere. Pad Kee Mao is often cooked using Mama noodles because they are sitting around in every Thai home.In our recipe we try to introduce a nice texture contrast along with the more commonly found ingreients.
Get your ingredients together and wash, peel, shell, chop, slice or cut in readiness for cooking. Boil a pan of hot water as you are doing so.Crush the garlic, birds eye chili and sliced orange chili spur in a mortar with your pestle.
If you are using harder type green vegetables in your dish - in ours we use kale for color and a crunchy texture - then blanch in boiling water for about a minute to improve color and texture.
Remove the greens and boil your instant noodles until about 80% cooked (al dente). They should retain a bit of bite. Set to one side.
Drain the noodles and blanch your seafood for a minute (if using) to reduce the fishy odor and clean. You can blanch meat in the same way if using a different protein such as seafood. Set to one side.
Cooking the Pad Kee Mao
Use half of the pounded spices with a small amount of oil to stir fry until aromatic. Then stir fry the seafood or protein of choice and quickly stir-fry adding a little fish sauce on high heat until almost cooked. Set aside.This step adds extra flavor before combining into the final dish.
Add the other half of the pounded spices and stir fry the kale stems for a minute or so to soften the stems slightly. Add the sweetcorn and stir fry for another minute.Next add in the noodles, sliced red spur chili (for color), sugar, seasoning sauce, oyster sauce and soy sauce along with the seafood. Toss together thoroughly.
Taste and adjust seasoning.Finally add in the basil and stir fry until wilted - less than a minute - and serve immediately.
Video
Thai Drunken Noodles Recipe - Pad Kee Mao Seafood Homemade
Notes
Note 1 - Instant noodles can be any type such as pad thai style, Japanese noodles, egg noodles, white flat noodles, spaghetti etc.Note 2 - Finger root is a long fingerlike variation of ginger that has a slightly different taste - you can readily substitute for ginger if unavailable in your area. Note 3 - Seasoning sauce can mean a variety of types and you can choose your favorite. Golden mountain sauce is one alternative or one of the Thai manufactured sauces will work well. Check out the link in the ingredients list for just one example.