Disconnect heat and chiliaroma
Mild red chilli brings fruitiness, small Thai chilli brings heat. Thus, the heat can be reduced without giving up chilli aroma.
Thai Recipe
Pad Kee Mao
Two varieties of chilli provide aroma and controllable heat. The noodles are roasted in proportion, while holy basil collapses only after switching off.
Total time
40 min
Calories
690 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Sharp Drunks Noodles with chicken and Thai basilica
Pad Kee Mao does not contain alcohol despite the English name Drunken Noodles. The dish is strong, spicy and characterized by garlic and holy basil. Wide rice noodles are fried with chicken and crisp vegetables in a concentrated woksauce. Mild red chilli provides colour and chilli aroma; small Thai chilis determine the heat. As with Pad See Ew, the typical woknote is most reliable in small portions.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Pad Kee Mao
Pad Kee Mao are sharp Thai Drunks Noodles with wide rice noodles, chicken, Gai Lan, chilli, garlic and fragrant holy basil.
Ingredients
4 servings
Method
-
1
Prepare noodles and vegetables
Gently dissolve noodles into individual pathways at room temperature. Gai-Lan-Stiele obliquely thin, cut leaves into bite-sized pieces.
-
2
Prepare sharp spice paste
Garlic and Thai chilis in the mortar only roughly crushed. Mix oyster sauce, fish sauce, both soy sauces, sugar and water separately.
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3
Fry chicken
Let wok become very hot. Add two tablespoons of oil, fry chicken in one position for 3 minutes and take it out as soon as it is almost cooked.
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4
Roast flavours and vegetables
Heat another tablespoon of oil. Fry half of the garlic chilli paste, Gai Lan stalks and peppers for 1 minute with constant turning.
-
5
Finish the first noodle portion
Add half of the pasta, chicken and sauce each time. At the highest heat, turn for 2 minutes until the pasta is hot and the sauce is absorbed. Let the Gai Lan leaves collapse briefly.
-
6
Repeat second serving
Wipe the wok and fry the remaining ingredients in the same way. The small portions prevent the sensitive noodles from becoming soft in the leaking steam.
-
7
Just let basil wither
Turn off the stove, combine both portions in the wok and add the holy basil. Sprinkle with white pepper and serve immediately.
Kitchen know-how
Tips for Pad Kee Mao
Do not cook basil
Holy basil loses its peppery aroma in long heat. Only after switching off, take it in and let it collapse.
Variations
How to adapt this recipe
Replace chicken with 500 g very thinly cut beef to the fiber and fry only briefly at the highest heat.
Reduce Thai chilis to one and not crushed, but serve in slices separately. The mild red chilli peppers remain in the dish for the aroma.
Nutrition per serving
690kcal
84.0 gCarbohydrates
38.0 gProtein
21.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pad Kee Mao
No. The name Drunken Noodles does not describe a solid alcohol ingredient. The dish is cooked in Thailand without beer, wine or rice alcohol.
Holy basil or Holy Basil provides the typical peppery aroma. Thai basil is sweeter and aniseed, but works as a well-available substitute.
The dish is traditionally distinctly sharp. At home, the amount of small Thai chilis can be reduced, while mild red chilli receives the aroma.
Yes. Soak the wide dried noodles just slightly flexible and drain well. Their texture is firmer than that of fresh Sen Yai.
Too little heat, an overcrowded wok or wet noodles promote gluing. Work portions and add the sauce to the already hot noodles.
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