Pad Kee Mao ‘Drunken noodles’🤤
What is your favorite Thai stir-fry noodle dish? For me, it’s always Pad Kee Mao & the one I tried in Chiangmai a few months ago was unforgettable😍. It was a small plate of fresh rice noodles with lots of Thai basil & covered with chili pepper. Each bite ignited my taste buds, it was amazing🤗.
Since I have lots of homegrown Thai basil & found some fresh rice noodles at the store, a simplified version of Pad Kee Mao is created. Hope you like it & have a great start to your new week.☺️
Recipe (yields 2-3 servings)
~ 1lb fresh flat rice noodles (separate noodles to loosen them up)
~ 1 cup sliced fried tofu or pan-fried firm tofu
~ 3 shallots, minced
~ 3 cloves garlic
~ 2 cups packed Thai basil
~ 3 chopped chili
~ 1 teaspoon chili flakes plus more for garnish
~ oil & salt to taste
~ lime juice
🍃Sauce (whisk all in a bowl):
~ 2 tablespoons soy sauce/tamari
~ 2 tablespoons dark soy sauce
~ 4 tablespoons sweet & sour sauce (see recipe under ‘fish’ sauce highlights)
~ dash of white pepper
✅In a heated pan with 3 teaspoons oil, sauté shallots & garlic until fragrant. Then, add in tofu, rice noodles & sauce. Stir-fry continuously so noodles are all coated with sauce.
✅Stir in Thai basil, chili, chili flakes and toss until well combined. Season to your preference & add splashes of water, if needed. Serve warm with some lime juice.
*If your rice noodles appear hard to separate: place noodles in a microwaveable bowl covered with damp paper towel & heat for 2 mins. This will help soften noodles.👌🏻
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