Pad Kee Mao

Name: Pad Kee Mao
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 2
Cuisine: Thai
Ingredients: 200 g dry flat rice noodles; 3-4 tbsp vegetable oil; 2 cloves of garlic, finely chopped; 150 g chicken, cut into bite-sized pieces; 2-3 bunches young green peppercorns (or 1-2 tbsp of green peppercorns in brine); 2-3 bunches young green peppercorns (or 1-2 tbsp of green peppercorns in brine); 2 handfuls of Thai basil; 2-3 bunches young green peppercorns (or 1-2 tbsp of green peppercorns in brine); 1 onion, finely sliced; 1 red chilli, thinly sliced; 4-5 baby corn, cut in half; 1 handful of green beans, cut into 3cm-long pieces; 2 tbsp brown sugar; 2 tbsp light soy sauce; Pinch of white pepper, to taste; 1 tbsp fish sauce; 2 tbsp oyster sauce

Yui’s Drunken Noodles

Preparation info

Serves
2

Difficulty
Easy
Ready in
40 min

Appears in

Radikal Kitchen

By Radhika Howarth

Published 2024

About

“Drunken Noodles, or Pad Kee Mao, is a flavourful, tasty dish made with rice noodles stir fried with a combination of meat, seafood or tofu with vegetables, chilli, Thai basil and young green peppercorns. This well-known Thai street food gets its name from the idea that it’s a great cure for a hangover.” - Yui Miles, @cookingwith_yui

I want to say a big thank you to my friend Yui Miles for sharing this delicious recipe. I have been a huge fan of her

Ingredients

Asia
Thailand
Pasta
Street Food
South East Asia

Ingredients

Method