Tuesday, February 1, 2011

Drunken Noodle (Pad Kee Mao) Recipe

Drunken Noodle (Pad Kee Mao)
Note: we purchased our ingredients at GroceryThai.com and were very happy with the products.  We have included links below to products on Amazon.com so that you can see what the products look like.


  • 6 garlic cloves, chopped
  • 2-3 chopped fresh Thai chiles (or substitute 1 teaspoon Sambal Oelek)
  • 2-3 boneless chicken breasts
  • 1 cup fresh bean sprouts (or 1 can of bean sprouts)
  • 1 T. fish sauce 
  • 4 T. black soy sauce (not ordinary soy sauce!)
  • 4 T. Golden Mountain sauce (or Maggi sauce if you can't find Golden Mountain)
  • 1 tablespoon sugar
  • 4 large plum tomatoes, each cut into 6 wedges
  • 4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
  • 1/2 cup fresh Thai basil leaves (or regular basil leaves)
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 5 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.

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