Drunken Noodles, 'Pad Kee Mao'
Buy ingredients for this recipe!
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
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.
Share photos of this recipe from your own kitchen or a restaurant table, and earn rewards!
Details and quick sign up here.
Email This Recipe
Send this recipe to yourself or a friend.
June 17th, 2010
February 20th, 2011
May 18th, 2012
June 18th, 2012
September 1st, 2012
December 3rd, 2012
Gretchen Von Gebhardt
January 22nd, 2013
March 16th, 2013
March 18th, 2014
March 19th, 2014
July 6th, 2014
Add a Comment
Related RecipesChicken 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
Essential Thai Pantry
Find Another Thai RecipeNeed more help? Check out our Thai Recipe Helper
Start typing the name of the recipe you are interested in.