Pad Kee Mao, commonly known as Drunken Noodles, is a beloved Thai street food dish that tantalizes taste buds with its bold flavors and satisfying textures. This stir-fried noodle dish is typically made with wide rice noodles, fresh vegetables, and a variety of proteins, all tossed together in a savory and aromatic sauce that often includes soy sauce, chili, and Thai basil. The unique combination of spicy, salty, and sweet notes is what makes Pad Kee Mao a favorite among food enthusiasts. As food blogger Jane Doe states, “Pad Kee Mao is not just a meal; it’s an adventure of flavor that keeps you coming back for more.” Its popularity is further enhanced by the dish’s versatility, allowing chefs to customize it to suit different palates, making it a must-try for anyone seeking an authentic taste of Thailand.
Pad Kee Mao (Drunken Noodles)
Pad Kee Mao, also known as Drunken Noodles, is a popular Thai dish characterized by its wide noodles stir-fried with a combination of vegetables, meat (or tofu), and a medley of aromatic herbs and spices. Its name is often thought to be derived from the idea that it is a perfect dish to enjoy after a night of drinking, due to its bold flavors and satisfying textures. This dish embodies the essence of Thai cuisine, which emphasizes balance, fresh ingredients, and a variety of flavors.
Preparation History
The origins of Pad Kee Mao can be traced back to the vibrant street food culture of Thailand, where it quickly gained popularity among locals and tourists alike. This dish is believed to have been created in the late 20th century and is a part of the broader family of noodle dishes in Thai cuisine. Traditionally, Drunken Noodles are made with wide rice noodles and a variety of ingredients that enhance the taste and texture, making it a versatile meal that can be customized to individual preferences.
Ingredients
| Ingredient | Quantity |
|---|---|
| Wide rice noodles (fresh or dried) | 8 oz (about 225g) |
| Vegetable oil | 2 tbsp |
| Garlic, minced | 4 cloves |
| Thai basil leaves | 1 cup |
| Bell peppers (red and green), sliced | 1 cup |
| Carrot, julienned | 1 medium |
| Broccoli florets | 1 cup |
| Chicken (or tofu), sliced | 8 oz (about 225g) |
| Soy sauce | 2 tbsp |
| Oyster sauce (or vegetarian alternative) | 1 tbsp |
| Chili paste (Nam Prik Pao) | 1 tbsp |
| Sugar | 1 tsp |
| Egg (optional) | 1, beaten |
| Lime wedges | For serving |
Step-by-Step Instructions
- Prepare the noodles: If using dried rice noodles, soak them in hot water for about 30 minutes until they are softened. Drain and set aside. If using fresh noodles, simply set them aside.
- Cook the protein: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken (or tofu) and stir-fry until fully cooked, about 5-7 minutes. Remove from the pan and set aside.
- Sauté vegetables: In the same skillet, add the remaining tablespoon of oil. Add minced garlic and sauté for about 30 seconds until fragrant, then add bell peppers, carrots, and broccoli. Stir-fry for about 3-4 minutes until just tender.
- Add noodles: Push the vegetables to one side of the pan. Add the soaked noodles and gently toss with the vegetables to combine.
- Season the dish: Pour in the soy sauce, oyster sauce, chili paste, and sugar. If using, add the beaten egg and stir everything together until well combined and heated through.
- Add basil: Finally, stir in the Thai basil leaves and cook for an additional minute until the basil is wilted.
- Serve: Plate your Pad Kee Mao and serve hot with lime wedges on the side for a refreshing kick.
Enjoy your delicious and flavorful Drunken Noodles!
Frequently Asked Questions
What is Pad Kee Mao?
Pad Kee Mao, or Drunken Noodles, is a popular Thai dish made with wide rice noodles, vegetables, and a choice of protein, seasoned with soy sauce, oyster sauce, and Thai basil.
Why is it called Drunken Noodles?
The name Drunken Noodles is believed to reflect the dish’s popularity as a late-night meal, often enjoyed after a night of drinking.
What ingredients are typically in Pad Kee Mao?
Typical ingredients include wide rice noodles, garlic, Thai basil, bell peppers, and a protein such as chicken, shrimp, or tofu, along with soy sauce and chili.
Is Pad Kee Mao spicy?
Yes, Pad Kee Mao can be spicy due to the use of fresh chili peppers and sauce, but you can adjust the spice level to your preference.
How does Pad Kee Mao differ from Pad Thai?
Unlike Pad Thai, which is sweeter and uses thinner rice noodles, Drunken Noodles offer a savory and spicy flavor with wider noodles and a hearty mix of vegetables.
Can Pad Kee Mao be made vegetarian?
Yes, you can make Pad Kee Mao vegetarian by using tofu or vegetables as the protein and ensuring all sauces are vegetarian-friendly.
What type of noodles are used in Pad Kee Mao?
Drunken Noodles are generally made with wide rice noodles, which are chewy and absorb the flavors of the sauce well.
Is Pad Kee Mao gluten-free?
To make Pad Kee Mao gluten-free, use gluten-free soy sauce and ensure all other ingredients are certified gluten-free.
What can I serve with Pad Kee Mao?
Drunken Noodles can be served with a side of spring rolls, Thai salad, or a spicy dipping sauce for added flavor.
Is Pad Kee Mao healthy?
The healthiness of Pad Kee Mao depends on the ingredients used; it can be made healthier by adding more vegetables and using lean proteins.
Can I make Pad Kee Mao at home?
Yes, Drunken Noodles are quite easy to prepare at home with readily available ingredients and a simple stir-fry method.
How long does it take to cook Pad Kee Mao?
Cooking Pad Kee Mao typically takes about 20-30 minutes, depending on your preparation and cooking speed.
What’s the best way to store leftovers of Pad Kee Mao?
Store leftover Drunken Noodles in an airtight container in the refrigerator for up to 3 days; reheat before serving.
Where can I find the best Pad Kee Mao?
The best Pad Kee Mao can often be found at authentic Thai restaurants, or you can ask locals for their recommendations.
