Pad Kee Mao (Thai Drunken Noodles)

Method

1. 1

   If Using Fresh Noodle Sheets: Cut fresh noodle sheets into 1 1/2-inch wide strips and place in a mixing bowl; set aside.

2. 2

   If Using Dried Noodles: In a large heatproof bowl, cover noodles with 1 quart boiling water. Allow the noodles to hydrate until pliable, 15 to 20 minutes. Drain thoroughly and rinse three times with cold water to remove excess starch. Return drained noodles to bowl and toss with oil until evenly coated and no longer sticky; set aside.

3. 3

   For the Stir-Fry Sauce: In a small bowl, whisk together oyster sauce, fish sauce, thin soy sauce, granulated white sugar, and white pepper until well combined; set aside.

4. 4

   For the Stir-Fry : In a mortar and pestle, pound garlic and Thai red chiles into a rough paste.

5. 5

   Heat a wok or large carbon-steel, stainless-steel, or cast iron skillet over high heat until lightly smoking. Add oil and swirl to coat the surface. Add garlic-chile paste and cook, using a large spoon or wok spatula to stir constantly, until fragrant but not browned, about 30 seconds; lower heat as needed to prevent garlic from browning.

6. 6

   Turn the heat back to high and add grachai, makrut lime leaves, and pork. Cook, stirring constantly, until the pork is almost fully cooked, about 40 seconds.

7. 7

   Add long beans, baby corn, and Chinese broccoli and cook, stirring vigorously, until vegetables are just starting to become tender and lightly charred in spots. Add prepared noodles, then pour the sauce in around the sides of the wok. Continue stirring and tossing until the sauce is fully absorbed by the noodles, about 2 minutes.

8. 8

   For Serving: Remove from heat and stir in sliced red chile and basil leaves until basil is just wilted. Serve immediately, offering additional fish sauce, white pepper, Thai chile flakes, sugar, and chile vinegar alongside for diners to stir-in to taste.

Nutrition

calories

375 kcal

fatContent

27 g

fiberContent

4 g

sugarContent

4 g

sodiumContent

1713 mg

proteinContent

14 g

cholesterolContent

38 mg

carbohydrateContent

23 g

saturatedFatContent

5 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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