Separate pungency and chilli flavour
Mild red chilli brings fruitiness, small Thai chilli brings heat. This way, the heat can be reduced without sacrificing the chilli flavour.
Thai Recipe
Pad Kee Mao
Two types of chilli provide flavour and controllable heat. The noodles are fried in portions, while holy basil only collapses after switching off.
Total time
40 min
Calories
690 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Spicy Drunken Noodles with Chicken and Thai Basil
Pad Kee Mao contains no 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 crunchy vegetables in a concentrated wok sauce. Mild red chilli provides colour and chilli flavour; small Thai chiles determine the pungency. As with Pad See Ew, the typical wok note is most reliable in small portions.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Pad Kee Mao
Pad Kee Mao are spicy Thai Drunken Noodles with broad rice noodles, chicken, gai lan, chilli, garlic and fragrant holy basil.
Ingredients
4 servings
Method
-
1
Preparing pasta and vegetables
Gently dissolve the pasta into individual strips at room temperature. Gai-lan stems diagonally thin, cut leaves into bite-sized pieces.
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2
Make hot seasoning paste
Coarsely crush the garlic and Thai chiles in a mortar. Mix oyster sauce, fish sauce, both soy sauces, sugar and water separately.
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3
Roast chicken
Heat the wok very hot. Add two tablespoons of oil, fry the chicken in a layer for 3 minutes and remove when it is almost cooked.
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4
Flavours and vegetables frying
Heat another tablespoon of oil and fry half the garlic-chilli paste, gai lan stems and bell pepper for 1 minute, turning constantly.
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5
Complete first portion of pasta
Add half of each pasta, chicken and sauce. Turn over high heat for 2 minutes until the pasta is hot and the sauce has absorbed. Let the gai lan leaves fall apart briefly.
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6
Repeat second portion
Wipe out the wok and fry the remaining ingredients in the same way. Small portions prevent the delicate noodles from softening in the steam that is escaping.
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7
Just let basil wilt
Turn off the heat, combine both portions in a wok and fold in the holy basil. Sprinkle with white pepper and serve immediately.
Kitchen know-how
Tips for Pad Kee Mao
Do not cook the basil
Holy basil loses its peppery aroma over long heat. Fold in only after switching off and let it just fall apart.
Variations
How to adapt this recipe
Replace chicken with 500 g of very thinly sliced beef across the fibre and fry it only briefly over high heat.
Reduce the Thai chillies to one and serve them separately, rather than crushed. The mild red chillies remain in the dish for flavour.
Nutrition per serving
690kcal
84.0 gCarbohydrates
38.0 gProtein
21.0 gFat
Values are estimates 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 flavour. Thai basil is sweeter and anise-like, but works as a good substitute.
The dish is traditionally distinctly hot. At home, the amount of small Thai chiles can be reduced, while mild red chiles retain their flavour.
Yes. Soak broad dried noodles only slightly pliable and drain well. Their texture is firmer than that of fresh Sen Yai.
Too little heat, a crowded wok or wet noodles encourage sticking. Work in portions and add the sauce to the already hot noodles.
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