May 29, 2018
Thai Pad Kee Mao Or “Drunken Noodles”
Prep Time: 15 minutes
Total Time: 1 hour
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.)
Yield: Serves 4 to 6
- 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.