Best Pad Kee Mow Recipes

THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)

Steps:

• Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
• When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
• Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
• Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
• Add chicken and cook until slightly browned.
• Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
• Add noodles and sauce to skillet.
• Stir fry for several minutes.
• Remove from heat and enjoy.

PAD KEE MOW (DRUNKARD'S NOODLES)

Steps:

• Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
• Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
• Separate rice noodles in warm water, about 5 minutes; drain.
• Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
• Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
• Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.

PAD KEE MOW

Steps:

• Combine sugar and pepper in a small bowl.
• Also combine the fish sauce and soy sauce in another bowl.
• Have everything ready and next to the stove.
• Heat a wok over high heat and add 2 tablespoons oil and heat until a piece of the chopped garlic sizzles immediately when dropped into the wok.
• Add the rest of the garlic to the oil and stir fry for 30 seconds, until garlic is golden.
• Add the chillies and stir fry another 30 seconds.
• Then add either the pork or chicken and stir fry for 3-5 minutes until browned and cooked.
• Add the sugar mixture and toss to mix, then the fish sauce mixture, also the vinegar and continue stir frying until the sauce bubbles and thickens a little, about 1 minute.
• Add the rice noodles and fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more oil if needed.
• Add most of the basil (reserve some for garnish) and toss gently until it begins to wilt.
• Add tomatoes, turn once and remove from heat.
• Transfer to a platter and garnish with basil.

PAD KEE MOW

Steps:

• 1. Prepare noodles according to directions to al dente, toss with 1 TB oil, and set aside. 2. Fry tofu in remaining oil for 1-2 minutes. Add garlic, shallots, chiles, and cilantro root for 30 seconds. Add onion and pepper and cook 5 minutes. 3. Mix sauce ingredients and stir until sugar dissolves. Add noodles, sauce, bean sprouts, and basil to wok, and stir until basil is wilted and sauce is absorbed by noodles.