Thailand

Thai Drunken Noodles – Pad Kee Mao

September 27, 2016

Drunken noodles or Pad Kee Mao is a popular Thai dish consisting of rice noodles, chicken, and veggies. Despite the name, it’s totally alcohol-free. Takes only 20 minutes to make it!

These Thai Drunken Noodles (Pad Kee Mao) are said to be a great hangover cure. I don't know about that, but they are surely perfect as a quick weeknight dinner! | cookingtheglobe.com

I love dishes with a thrilling story behind them. It can be an unusual name determined by some circumstances or an interesting story of origin. Such facts make the dish more enticing to eat, plus they always come in handy when you serve the food to your guests! That’s my little secret on how to make my friends and family get excited about the dish even before tasting it. Shh… Don’t tell anyone!

Thai Drunken Noodles I made today is one of those dishes. The name is really intriguing and looks like the one having a badass story, right? You bet! In Thai, these noodles are called Pad Kee Mao (kee mao literally means drunkard). This dish was brought to Thailand by Chinese people many years ago. Today it’s really popular not only in Thailand but also abroad. I believe many of you have tried drunken noodles before, but in my life, they appeared only a week ago. After making 3 successful batches in a row, there were no doubts left about sharing this Thai creation with you, my dear readers.

These Thai Drunken Noodles (Pad Kee Mao) are said to be a great hangover cure. I don't know about that, but they are surely perfect as a quick weeknight dinner! | cookingtheglobe.com

Alright alright, I’m telling the story now. There are actually few of them. Or even more. First of all tell me – you do think that this dish contains some alcohol because of the name, yes? Wrong! It doesn’t. However, it might have, in the past. One of the name origin theories states that rice wine was used in old recipes, hence the name drunken noodles. Another theory says that once upon a time a man, who was suffering from the effects of alcohol consumption, cooked this dish using everything he had in a fridge to overcome a hangover. Yet another theory states that Pad Kee Mao is so spicy that it can only be eaten with a big glass of beer. Or that you would have to be drunk to handle such a heat, ha!

These Thai Drunken Noodles (Pad Kee Mao) are said to be a great hangover cure. I don't know about that, but they are surely perfect as a quick weeknight dinner! | cookingtheglobe.com

Now when we know all the nitty-gritty behind the name of this exotic dish (drunkards’ noodles would be a more fitting name I think), let’s talk about what it consists of. Broad flat rice noodles are cooked together with onion, garlic, basil, tomatoes, chilies, chicken, bell pepper, baby corn, and scrambled eggs. When all the ingredients are sitting happily in your wok or skillet, here comes the star of drunken noodles, the fragrant sauce which raises the taste to another level. So good!

These Thai Drunken Noodles (Pad Kee Mao) are said to be a great hangover cure. I don't know about that, but they are surely perfect as a quick weeknight dinner! | cookingtheglobe.com

I can’t say if Pad Kee Mao helps to relieve a hangover because I am not too much of a drinker, but what I can say is that it’s lip-smacking good. It helps to relieve my hunger, that’s for sure. Drunken noodles are also really easy and quick to make. Only 10 minutes of prep and you have a fantastic dinner on your table. Yum! These Thai Drunken Noodles (Pad Kee Mao) are said to be a great hangover cure. I don't know about that, but they are surely perfect as a quick weeknight dinner! | cookingtheglobe.com

5 from 4 votes
These Thai Drunken Noodles (Pad Kee Mao) are said to be a great hangover cure. I don't know about that, but they are surely perfect as a quick weeknight dinner! | cookingtheglobe.com
Print
Thai Drunken Noodles - Pad Kee Mao
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Pad Kee Mao is a classic Thai dish. Rice noodles are mixed with chicken, a bunch of veggies, and a delicious sauce. Easy and quick to make!

Cuisine: Thai
Servings: 4 people
Calories Per Serving: 451 kcal
Author: CookingTheGlobe
Ingredients
For the noodles:
  • 8 oz (225g) dried broad, flat rice noodles
  • 3 tablespoons canola oil
  • 1 teaspoon garlic , minced
  • 10 oz (285g( boneless skinless chicken thighs , cut into bite-sized pieces
  • 1 medium onion , sliced
  • 1 green bell pepper , cut into strips
  • 2 tablespoons fresh Thai chilies , chopped
  • 8 baby corn
  • 1/2 teaspoon white pepper
  • 8 cherry tomatoes , halved
  • 2 eggs
  • 1/2 cup Thai basil leaves , loosely packed (can be substituted with regular basil)
For the sauce:
  • 2 tablespoons oyster sauce
  • 2 tablespoons sweet soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • juice of 1/4 lime
Instructions
  1. In a heatproof bowl, place the noodles and cover them with boiling water. Let stand for 5 minutes or more, until softened. Drain in a colander and set aside.
  2. Prepare the sauce by combining all the sauce ingredients in a bowl and mixing well. Set aside.
  3. Heat the oil in a wok or a pan, add the garlic and cook for 15 seconds. Add the chicken and cook until cooked through, for about 2 minutes. Remove it with a slotted spoon and set aside.
  4. In the same pan, add the onion, bell pepper, chilies, corn, and white pepper, and mix well. Stir-fry for about 3-4 minutes. Make some space in the center by pushing everything to the sides. Break the eggs into the center and scramble until set. Add the drained noodles and mix well. Add the sauce, cooked chicken, tomatoes and once again mix well to coat.
  5. Remove from heat and add the basil. When it wilts, serve. Enjoy!
Recipe Notes
Adapted from My Epicurean Journey by Harminder Singh Magon and Noodle!: 100 Amazing Authentic Recipes by MiMi Aye

 

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20 Comments

  • Reply Helen @ Fuss Free Flavours September 28, 2016 at 8:09 am

    I like the idea of cooking everything that you have in the fridge to help the hangover – although it is probably something that I’d try in the evening to help absorb the booze!

    Lovely recipe and photos.

    • Reply Igor November 25, 2016 at 7:30 pm

      You are so right, Helen. It’s even better to make it in advance, but sometimes we think about consequences only in the morning. Unfortunately 🙂

  • Reply Becca @ Amuse Your Bouche September 28, 2016 at 9:47 am

    These look amazing – I’m surprised they don’t contain alcohol though! I love hearing the stories behind dishes 🙂

    • Reply Igor November 25, 2016 at 7:34 pm

      The stories are the best, Becca! I am addicted to them 🙂

  • Reply Rebecca @ Strength and Sunshine September 28, 2016 at 9:53 am

    o this looks and sounds so good!!! A must make (sans the egg!)

    • Reply Igor November 25, 2016 at 7:34 pm

      You will surely love it, Rebecca!

  • Reply Meeta September 28, 2016 at 10:31 am

    Seriously? This 100% my kind of meal! Love it! Like you I love researching origins and history of dishes or ingredients. The name of this dish surprises me as it does not contain any alcohol!

    • Reply Igor November 25, 2016 at 9:44 pm

      Everyone thinks that this dish contains alcohol when hears the name, ha 😉

  • Reply Pam Greer September 28, 2016 at 10:44 am

    I love all things Thai and I had no idea about the history of this dish!!! I will definitely be making this!

    • Reply Igor November 25, 2016 at 7:37 pm

      It always tastes better when you know some facts behind the dish. At least to me 😉

  • Reply Bintu - Recipes From A Pantry September 28, 2016 at 12:25 pm

    I enjoy reading about the stories and history of dishes and this looks delicious!

    • Reply Igor November 25, 2016 at 7:42 pm

      Yup, that’s the best part!

  • Reply Cricket Plunkett September 28, 2016 at 1:58 pm

    Now this is my kind of dinner! Love that you provided a background to the dish to, awesome!

    • Reply Igor November 25, 2016 at 7:50 pm

      I am glad you liked it!

  • Reply Platter Talk September 28, 2016 at 2:09 pm

    I really love this recipe. Not only is it delicious looking, it’s a great way to cut down on unused veggies. Thanks!

    • Reply Igor November 25, 2016 at 7:52 pm

      Yup, you can throw anything you want inside!

  • Reply Florentina September 29, 2016 at 4:21 pm

    You had me at Drunken but then you also added Noodles so i’m sold! One skillet just for me, nom nom!

    • Reply Igor November 25, 2016 at 8:10 pm

      Ha ha, Florentina, I would stuff a whole skillet to my face too!

  • Reply Karly October 10, 2016 at 4:18 pm

    Ohhhhh yes. This is amazing. I cannot WAIT to make this for the hubby! Looks addictive!

    • Reply Igor November 25, 2016 at 8:10 pm

      There is no even a slightest chance that he won’t love it, Karly 😉

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