Pad Kee Mao's translates to “Drunken Noodles,” though no alcohol is used in its recipe. Many stories try to explain the origin of this dish with the mystery name. One thing is sure: Everybody loves the delicious invention. Our recipe is highly adaptable. It works with any type of protein, most vegetables, and for different heat levels.
1pouchChili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil
Optional
season with fish sauce to taste
Instructions
Noodles
Cook noodles according to package instructions.
Seasoning
In a small BOWL, mix tamari, anchovy paste, 1-2.5 tsp Pad Kee Mao spices (depending on your desired heat level), sugar, and 1/8 cup of water.
Fry
In a large PAN, heat 2 tbsp oil over medium heat.
Add garlic. Stir-fry for 30 seconds.
Add meat. Fry until meat is almost done. Take meat out and set aside.
Cook
Add to the same PAN: vegetables, seasoning, and 1/2 cup of water. Mix well.
Cook for about 5 minutes until vegetables are done.
Add noodles to PAN, and return meat. Mix well and cook for 2 minutes. Turn off.
Stir in 2 tbsp lime juice or more to taste.
Serve
Serve on plates and sprinkle 1 tbsp basil on top of the noodles. Enjoy!
Notes
(1) Substitute beef steak with shrimps, chicken, ground meat, tofu or more vegetables.(2) Suggested vegetables: bell pepper, carrots, mushrooms, Savoy cabbage, broccoli, mung bean sprouts.(3) Try rice noodles for a change.