Picture a steaming plate of Pad Kee Mao, its enticing aroma of basil and chilies wafting through the air.
This Thai favorite is surprisingly easy to prepare, offering a comforting, indulgent experience with every bite.
As the chicken sizzles and the noodles soak up the rich sauces, you’ll witness how simple ingredients transform into something truly special.
Let’s bring this vibrant, flavorful dish to life in your kitchen!
Kitchen Tools Required
- 1 large wok or skillet
- 1 wooden spatula
- 1 large pot
- 1 colander
- 1 cutting board
- 1 sharp knife
Ingredients
- 250 grams rice noodles
- 2 tablespoons vegetable oil
- 300 grams chicken breast, thinly sliced
- 3 cloves garlic, minced
- 2 bird’s eye chilies, sliced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 cup cherry tomatoes, halved
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pad Kee Mao, here’s a suggested timeline:
- Reading and Understanding the Recipe (5 minutes)
- Before you start, take a few minutes to thoroughly read through the recipe and gather all necessary ingredients and equipment.
- Preparation (15 minutes)
- 0-5 minutes: Begin by boiling water for the rice noodles.
- 5-10 minutes: While waiting for the water to boil, slice the chicken breast, onion, red bell pepper, and bird’s eye chilies. Mince the garlic.
- 10-15 minutes: Once the water is boiling, cook the rice noodles according to package instructions, then drain and set aside.
- Cooking (10 minutes)
- 0-2 minutes: Heat vegetable oil in a large wok or skillet over medium-high heat.
- 2-5 minutes: Add sliced chicken to the wok and cook until lightly browned.
- 5-6 minutes: Stir in garlic and bird’s eye chilies, sauté for 1 minute.
- 6-8 minutes: Add onion and red bell pepper, cook until softened.
- 8-9 minutes: Mix in soy sauce, oyster sauce, fish sauce, and sugar.
- 9-10 minutes: Toss in cooked rice noodles and cherry tomatoes, stir well to combine. Add Thai basil leaves and stir until wilted.
- Serving (1 minute)
- 0-1 minute: Serve the Pad Kee Mao hot, garnished with additional basil if desired.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Boil rice noodles according to package instructions, drain and set aside.
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add sliced chicken and cook until lightly browned.
Stir in garlic and bird’s eye chilies, sauté for 1 minute.
Add onion and red bell pepper, cook until softened.
Mix in soy sauce, oyster sauce, fish sauce, and sugar.
Toss in cooked rice noodles and cherry tomatoes, stir well to combine.
Add Thai basil leaves and stir until wilted.
Serve hot, garnished with additional basil if desired.
Serving Tips
- Steamed Jasmine Rice: Complements the rich and spicy flavors of Pad Kee Mao, providing a neutral base.
- Fresh Lime Wedges: Offers a tangy contrast and enhances the dish’s vibrant flavors when squeezed over the top.
- Cucumber Salad: Provides a revitalizing, crunchy side that helps balance the heat from the chilies.
- Thai Iced Tea: A sweet and creamy beverage that pairs well with the spicy and savory notes of the dish.
- Crispy Spring Rolls: Adds a crunchy texture and can be served as an appetizer or alongside the main course for added variety.
Storage
To store Pad Kee Mao, place leftovers in an airtight container.
Refrigerate for up to 3 days.
Reheat in a skillet with a splash of water to retain moisture.
Freezing
To freeze Pad Kee Mao, allow it to cool completely.
Transfer to an airtight container, ensuring minimal air exposure.
Freeze for up to 3 months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Pad Kee Mao, use a skillet over medium heat with a splash of water or chicken broth to maintain moisture.
Stir until heated evenly.
Avoid microwaving to prevent sogginess.
Final Thoughts
Pad Kee Mao, also known as “Drunken Noodles,” is a delicious and spicy Thai dish that’s sure to satisfy your cravings.
The combination of tender chicken, fresh vegetables, and aromatic Thai basil creates a symphony of flavors that’s both satisfying and invigorating.
To guarantee the best results, use fresh ingredients and adjust the spice level to your liking.
The bird’s eye chilies provide a nice kick, but you can add more or less depending on your preference.
As with many Thai dishes, the balance of flavors is key.
The salty soy and fish sauces, sweet sugar, and aromatic basil all contribute to the signature taste of Pad Kee Mao.
Serve it hot and enjoy the authentic taste of Thailand from the comfort of your own home.
Frequently Asked Questions
Can I Substitute Chicken With Another Protein or Make It Vegetarian?
You can substitute chicken with tofu or shrimp for a different protein. If you’re making it vegetarian, consider using firm tofu or tempeh. Make sure you adjust the cooking time accordingly to prevent overcooking.
What Is the Origin of Pad Kee Mao?
You’ll find Pad Kee Mao, or “Drunken Noodles,” originates from Thailand, often linked to spicy street food. Its name implies a dish enjoyed with drinks, though it doesn’t actually contain alcohol. Adjust spice to preference.
How Spicy Is Pad Kee Mao Typically?
Pad Kee Mao is typically quite spicy. You’ll usually find it includes bird’s eye chilies, which contribute significant heat. Adjust the chili amount to suit your preference, but traditionally, it’s designed to deliver a fiery kick.
What Are the Nutritional Values of This Recipe?
You’d find that this recipe provides approximately 400 calories per serving. It includes 30g protein, 14g fat, and 45g carbohydrates. Adjust ingredients to fit dietary needs, especially sodium from soy and fish sauces.
Can I Use Dried Thai Basil Instead of Fresh?
You can use dried Thai basil, but it won’t provide the same aroma and flavor as fresh. Rehydrate it in warm water before use. For ideal taste, fresh Thai basil is recommended, enhancing authentic essence.
Pad Kee Mao
Equipment
- 1 large wok or skillet
- 1 wooden spatula
- 1 Large pot
- 1 colander
- 1 Cutting board
- 1 sharp knife
Ingredients
- 250 grams rice noodles
- 2 tablespoons vegetable oil
- 300 grams chicken breast thinly sliced
- 3 cloves garlic minced
- 2 bird’s eye chilies sliced
- 1 small onion sliced
- 1 red bell pepper sliced
- 1 cup Thai basil leaves
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 cup cherry tomatoes halved
Instructions
- Boil rice noodles according to package instructions, drain and set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add sliced chicken and cook until lightly browned.
- Stir in garlic and bird’s eye chilies, sauté for 1 minute.
- Add onion and red bell pepper, cook until softened.
- Mix in soy sauce, oyster sauce, fish sauce, and sugar.
- Toss in cooked rice noodles and cherry tomatoes, stir well to combine.
- Add Thai basil leaves and stir until wilted.
- Serve hot, garnished with additional basil if desired.
Notes
