Thai Pad Kee Mao Or “Drunken Noodles”

Recipe By:  Nuit Regular
pad kee mao
Total Time:  1 hour
Prep Time:  15 minutes

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.)

Ingredients
  • 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)
Directions Yield:  Serves 4 to 6
  1. Place rice noodles in large bowl and cover with room temperature water. Soak until soft, at least 1 hour.
  2. In separate bowl, stir sugar with water until dissolved. Mix in soy sauce and oyster sauce. Set aside.
  3. 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.
  4. 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.

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Photographer:
Michael Graydon and Nikole Herriott
Source:
House & Home April 2018
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