COOK: Thai Drunken Noodles (Pad Kee Mao)

Thai Drunken Noodles, or Pad Kee Mao, can seem really intimidating and complicated to make, and there is a fair amount of prep work, but it is so delicious that it's worth the time.  I've made this countless times, making little changes and tweaks each time, and I think I've finally perfected it.  (Please let me know what you think after you make it!)

You can change up the veggies you use, as well as what kind of meat, I usually use chicken or tofu, but steak would be yummy too.  One thing you don't want to omit is the Thai Basil. Unlike its cousin, Sweet Basil, the Thai version has a delicious anise, or licorice, flavor that makes this dish delicious, and truly unique.  (We buy fresh Thai Basil at our local Asian Market, but you could also find it at larger grocery stores, or farmers markets.)

The other important step is preparing your rice noodles correctly.  This took me awhile, I would either have noodles that were under-done and still crunchy, or over-done and mushy.  I usually use the Three Ladies brand, Rice Stick Noodles, Large size.  I put them into a large pot and let them soak for at least an hour (no heat, just noodles and room temperature water), then stir them gently to help them seperate, drain the water, and move them to my pam with my meat, veggies, and sauce and toss them so that they are covered with the delicious sauce, and give them just a few minutes to warm up.

I strongly suggest getting all of your ingredients prepped and easy to reach before you start cooking.

Thai Drunken Noodles

Serves 4-6

Ingredients:

14 Ounces Rice Noodles (Large preferably)

About 1 Pound Meat (or Tofu) of your choice (Cubed)

1 Red Pepper (Sliced)

1 Green Pepper (Sliced)

8 Ounces Mushrooms (Sliced)

4-6 Cloves Garlic (Minced)

1-1 1/2 Cups Thai Basil Leaves (Roughly Chopped)

4 Green Onions (Chopped, Separate White and Green)

Lime Wedges (For Serving)

Sauce:

7 Tablespoons Low Sodium Soy Sauce

4 Tablespoons Fish Sauce

4 Tablespoons Oyster Sauce

2 Tablespoons Molasses

4 Tablespoons Chili Garlic Sauce (Less if you aren't a fan of spice)

Preparation:

Put dry rice noodles into large pot and cover with water to soak for an hour.  Meanwhile you can prep the rest of your ingredients.

Mix all ingredients for your sauce in a small bowl or measuring cup and set aside.

In a large pan with oil, (I like to use my 12 inch enameled cast iron brassier), cook meat/tofu with light salt and pepper until cooked through, remove and set aside.

Add more oil if needed, cook veggies for a few minutes, you want them to have a bit of color but not lose all of their crunch.  Add in garlic and cook for 30 just until fragrant, about 30 seconds.  Put your meat back into the pan, dump in your sauce, and mix.  Let simmer about 5 minutes.

Test your noodles to be sure they are soft, drain them and move them to your pan, along with the thai basil and the white parts of your green onions. toss well so that the noodles are coated with the sauce.  

Serve garnished with the tops of the green onions and a lime wedge.

Leftovers can be kept in the fridge for up to a week, I think they are even better the next day, worm or cold!

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