Drunken Rice Noodles with Pork, Basil and Oyster Sauce

Kuaytiaw Moo Pad Kee Mao

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Preparation info

  • Difficulty

    Medium

  • Makes

    4 to 6

    servings as part of multi-dish meal

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

Literally translated as “drunk noodles,” There is, oddly, no alcohol in the dish. The name is more suggestive of how you will feel after eating this spicy dish: drunk and they’re often eaten by drunk people at late-night street stands so the name fits. This version is made with sliced pork, but ground pork or chicken can be substituted with equally tasty results.

Ingredients

  • ½ lb. (227 g.) pork shoulder, butt, or leg byes size slices, about ⅛ inch (0.3cm) thick
  • 4 Tbsp. Oyster sauce (divided use)
  • 6-10 ( oz. / 4 g.) Dried red chilies, stems and seeds removed
  • 1 lb. (454 g.) Fresh flat rice noodles, ½ inch (1.3 cm.)wide (sen kuaytiaw)
  • 2 Tbsp. Rendered pork fat or vegetable oil
  • 2 Tbsp. Minced garlic
  • 2 Tbsp. Fish sauce (nahm pla)
  • 2 tsp. Granulated sugar
  • ½ cup Water
  • 1 cup Long beans, cut into 1½-inch (4 cm.) lengths
  • ¾ cup Baby corn, fresh or canned, halved diagonally
  • 1 Tbsp. Fresh or brined Green peppercorns (drain and rinse briefly if brined))
  • ¾ cup Bok choy or other leafy green, cut into 2-inch (5 cm.) pieces
  • 1 cup Holy basil or other Asian basil leaves

Method

  1. Marinate pork in 2 Tbsp. oyster sauce 30 minutes. Soak chilies in ½ cup room temperature water 30 minutes, drain and squeeze out excess moisture then pound or chop into a semi-smooth paste. Soak rice noodles for 10 minutes in lukewarm water; separate into individual strands.
  2. Stir-fry the noodles: Heat oil in a large sauté pan or wok over high flame; stir fry pork until cooked through (about 7 minutes). Add chilies and garlic; cook until fragrant (about 30 seconds). Add noodles, fish sauce, sugar, remaining 2 Tbsp. oyster sauce, and water; cook 30 seconds more. Add long beans, baby corn, and peppercorns; cook 1 minute. Add bok choy; cook until tender (about 30 seconds).
  3. Add basil, cook for 10 seconds while gently stir-frying until wilted. Taste and adjust seasonings with fish sauce.