Fiery Pad Kee Mao Recipe

There’s something truly magical about a dish that brings the bustling, vibrant essence of a Thai street market right to your dining table. Fiery Pad Kee Mao, also known as Drunken Noodles, is the perfect embodiment of such a dish. With its bold, spicy flavors and rich, savory aroma, this recipe is sure to ignite your senses and bring your family together. Crafted meticulously with glossy stir-fried wide rice noodles, Thai bird chilies, fresh green basil leaves, and crisp vegetables, it encapsulates the dynamism and warmth of Thailand. Perfect for a quick weeknight dinner or a special weekend treat, this dish not only celebrates the joy of cooking but also fosters creativity and family bonding. As you embark on making this, let every bite remind you of the joy and connection shared over a lovingly prepared meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Skill Level: Intermediate

Ingredients:

• 8 oz wide rice noodles
• 3 tbsp vegetable oil
• 4 Thai bird chilies, finely chopped
• 4 cloves garlic, minced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cups fresh basil leaves
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (halal)
• 1 tbsp fish sauce
• 2 tbsp dark soy sauce
• 1/2 tsp sugar
• Lime wedges (for serving)

Instructions:

1. Cook the wide rice noodles according to the package instructions. Drain and set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat.
3. Add the finely chopped Thai bird chilies and minced garlic. Stir-fry until fragrant, about 1 minute.
4. Add the sliced onion, red bell pepper, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
5. In a bowl, mix together the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar until well combined.
6. Add the cooked rice noodles to the wok, followed by the sauce mixture. Toss everything together to coat the noodles evenly.
7. Gently fold in the fresh basil leaves and cook for another minute until the basil is wilted and fragrant.
8. Serve hot with lime wedges on the side for an extra tangy kick.

Helpful Tips:

• For a milder version, use fewer chilies or opt for a mild chili variety.
• Substitute tofu or mushrooms for a vegetarian option.
• If wide rice noodles are unavailable, fettuccine or linguine can be used as an alternative.
• Prep all ingredients beforehand, as stir-frying happens quickly and you’ll need everything within reach.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over medium heat until warmed through.

Pairings:

This dish pairs wonderfully with Thai iced tea or a refreshing cucumber salad. For dessert, consider sticky rice with mango to complete your Thai culinary journey.

At Zynahz, we strive to bring joy and creativity into every kitchen. We hope this Fiery Pad Kee Mao recipe sparks your passion for cooking and helps you create cherished memories with your loved ones. Try it out and share your culinary creations with us! Spread the love by sharing this recipe with friends and family. Discover more delightful dishes on Zynahz, follow us on social media, and don’t forget to sign up for our newsletter for the latest recipes and cooking tips. Happy cooking!