Drunken Noodles, 'Pad Kee Mao'

Print

Kee Mao is a popular noodle dish served throughout Thailand and the direct translation is "drunkards noodles". They are typically made with a good deal of spicy heat, and we like this dish served with a cold beer. We also offer instant kee mao.

Ingredients (serves 6)

2 14-ounce packages wide rice stick noodles
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles
1 1/2 pounds ground chicken
1/4 cup fish sauce
1/4 cup black soy sauce
1/4 cup Golden Mountain sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
2 green bell peppers, cut into strips
1/2 cup fresh Thai basil leaves (or regular fresh basil)

Method

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in a wok over medium-high heat. Add garlic and Thai chiles; saute 30 seconds. Add chicken and next 4 ingredients and saute until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and bell peppers; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.

Email This Recipe

Send this recipe to yourself or a friend.

Comments

Add a Comment

Related Recipes

Chicken with Holy Basil Paste, 'Gai Pad Grapao'

Steamed Thai Dumplings, 'Pun Sip Neung'

Spicy Thai Chicken with Fresh Thai Basil, 'Gai Pad Grapao'

Stir-Fried Brussels Sprouts with Garlic and Chile

Find Another Thai Recipe