Pad Kee Mao

Drunken Noodles With Beef

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Happy Songkran

Songkran Water Fights

Songkran Water Fights

What a fun way to celebrate New Year with water fights in the hottest month of the year! The festivities for Songkran, the New Year celebrated in Thailand, Laos, Cambodia, Myanmar, Sri Lanka, parts of India, Vietnam and China, start on April 13.

Drunk Without Alcohol?

Pad Kee Mao translates to “Drunken Noodles” though no alcohol is used in its recipe. Many stories try to explain the origin of this Thai dish with the mystery name. One thing is sure: everybody loves the delicious invention. The recipe is so flexible. It works with any finely cut protein and vegetable.

Tips and Variations for the Pad Kee Mao Recipe

  • Substitute beef steak with shrimps, chicken, ground meat, tofu or more vegetables.
  • Try wide rice noodles.
  • If you can find it, use palm sugar instead of white sugar, and Thai basil.
  • Try fish sauce to taste instead of anchovy paste, and less tamari.
  • Substitute anchovy paste with tamari or soy sauce to taste.


The Pad Kee Mao Culinary Spice Kit includes the following spices:

Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, … all organic

The complete recipe spice kit is also available in our shop. Limited time only!

Discover New Flavors




Print Recipe
Pad Kee Mao
Cuisine Thai
Servings
3-4
Ingredients
  • 1 lb beef steak thinly cut
  • 12 oz vegetables finely cut
  • 8 oz wide long noodles
  • 5 cloves garlic crushed + peeled
  • 2 tbsp tamari or soy sauce
  • 1 tsp anchovy paste
  • 2-3 tsp sugar to taste
  • 1-2 lime or lemon for juice
  • 10 leaves basil thinly sliced
  • oil salt & pepper
  • cinnamon
Culinary Spice Kit
  • Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil - (all organic)
Cuisine Thai
Servings
3-4
Ingredients
  • 1 lb beef steak thinly cut
  • 12 oz vegetables finely cut
  • 8 oz wide long noodles
  • 5 cloves garlic crushed + peeled
  • 2 tbsp tamari or soy sauce
  • 1 tsp anchovy paste
  • 2-3 tsp sugar to taste
  • 1-2 lime or lemon for juice
  • 10 leaves basil thinly sliced
  • oil salt & pepper
  • cinnamon
Culinary Spice Kit
  • Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil - (all organic)
Instructions
Noodles
  1. Cook noodles according to package instructions.
Seasoning
  1. In a small BOWL, mix tamari, anchovy paste, 1-2.5 tsp Pad Kee Mao Spices, sugar, and 1/8 cup of water.
Fry
  1. In a large PAN, heat 2 tbsp oil over medium heat.
  2. Add garlic. Stir-fry for 30 seconds.
  3. Add meat. Fry until meat is almost done. Take meat out and set aside.
Cook
  1. Add to the same PAN: vegetables, seasoning, and 1/2 cup of water. Mix well.
  2. Cook for about 5 minutes until vegetables are done.
  3. Add noodles to PAN, and return meat. Mix well and cook for 2 minutes. Turn off.
  4. Stir in 2 tbsp lime juice or more to taste.
Serve
  1. Serve on plates and sprinkle 1 tbsp basil on top of the noodles. Enjoy!
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