Pad Kee Mao

Pad Kee Mao Recipe

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About Pad Kee Mao Recipe:

Pad Kee Moo in English is known as Drunken Noodles, its a spicy dish and filled with loads of flavor. A simple yet delecious and flavourful dish made with rice noodles, garlic, chillies, protien, spur chillies, baby corn, broccoli, basil, maggi along with some flavourful sauces can be a perfect recipe for a dinner party, get gother or for weekend lunch.

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  • 45 mins
  • 18 Ingredients
Adjust Servings :

Ingredients for Pad Kee Mao Recipe

  • 8 ounce flat, wide rice noodles
  • 3 4 cloves garlic
  • 1 3 Thai chilies
  • 1 spur chilies, , or any mild, red chili peppers
  • 4 ounce protein of choice, pieces
  • 5 piece baby corn
  • 2 stalks Chinese broccoli
  • 2 tablespoon base stir fry sauce
  • 1 teaspoon black soy sauce
  • 1.50 teaspoon sugar
  • 1/2 cup holy basil leaves, or sub Italian basil
  • As required Base Stir Fry Sauce
  • 1/4 cup oyster sauce
  • 2 tablespoon light soy sauce
  • 3 tablespoon Golden Mountain or Maggi
  • 2 teaspoon fish sauce
  • As required Vegetarian Base Stir Fry Sauce
  • 1/4 cup light soy sauce
  • 7g Fat(2.58%)
  • 31g Protein(10.71%)
  • 223g Carbs(77.84%)
  • 24g Fiber(8.22%)
  • Other(0.65%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Pad Kee Mao Recipe

step 3


Put garlic and each variety of chilies into a mortar, and pound to a rough paste, ensuring that the thai chilies are all mushed up.

step 4


In a saute pan or a pan, heat concerning two tbsp of edible fat over high heat, tilt the pan to coat the lowest. Add the chill-garlic mixture and stir till the tiny items of garlic begin to show golden brown.

step 6


Add vegetables, add the pan quickly to wilt along with noodles, two tbsp of the stir-fry sauce and sugar then toss to mix and let the noodles unfold apart.


Add the black condiment, and toss once more to coat. Let the noodles sit within the pan and absorb the sauce, flipping it once or double.

step 9


When the sauce is all absorbed, flip the warmth off, and add the basil. Toss simply to wilt the basil plate. and serve with the quality of Thai flavoring for noodles.