Thai Pad Kee Mao Or “Drunken Noodles”Recipe By: Nuit Regular
Chef Nuit Regular of popular Thai restaurants Sukothai, Khao San Road, Sabai Sabai, Pai and Kiin, shares her recipe for Pad Kee Mao.
Pad Kee Mao comes together in a snap — just leave yourself an hour to soak the noodles. (Be sure to use room temperature water for soaking; cold water will take longer.)
- 1/3 of a 1 Ib. package of long rice noodles, such as stick vermicelli
- 1 tbsp sugar
- 1/2 cup water
- 2 tbsp soy sauce
- 1/4 cup vegetarian oyster sauce
- 3 tbsp vegetables or grapeseed oil
- 1 tbsp finely chopped garlic
- 1 red bell pepper, seeds removed and thinly sliced
- 1/2 medium carrot, cut into matchsticks
- 3 white mushrooms, sliced
- 8 stalks asparagus, cut in half lengthwise, then into 2″ pieces
- 1/2 cup Thai basil leaves
- 1 tsp freshly ground black pepper
- 1 Thai bird’s-eye chili, finely sliced (optional)
- Place rice noodles in large bowl and cover with room temperature water. Soak until soft, at least 1 hour.
- In separate bowl, stir sugar with water until dissolved. Mix in soy sauce and oyster sauce. Set aside.
- In large pan over medium-high heat, heat oil. Add garlic and cook until fragrant but not crispy, about 1 minute. Drain noodles and add to pan. Add sauce, peppers, carrots, mushrooms and asparagus and cook, stirring, for 2 minutes, or until vegetables are just tender.
- Add Thai basil leaves and cook 1 minute. Turn off heat. Sprinkle with black pepper, mix well and serve. For extra spice, top with Thai bird’s-eye chili.