Pad kee mao is a Thai noodle delicacy with Chinese influence. The rice noodles smothered with a flavorsome sauce which is made of soy and fish sauce, garlic, bean sprouts, meat or tofu makes scrumptious dinner on weekends. The term pad kee mao translates as ‘drunken noodles’, somewhat unusual name for a dish. It makes a nice accompaniment to alcoholic beverages and is said to cure hangovers, hence justifies the strange name. The noodles wrapped in tangy spicy meat sauce create an ultimate gastronomic indulgence. The piquancy from the peppercorns and chilies delivers the rich bold flavors to the noodles while Thai basil gives a refreshing kick to the sauce. So cook pad kee mao for your next meal and experience the combined flavors of Thailand and China.
- 14 oz rice noodles
- 1 lb ground chicken
- 3 tbsp vegetable oil
- ¼ cup fish sauce
- ¼ cup oyster sauce
- 3 eggs, lightly beaten
- 1 cup fresh Thai basil leaves
- 3 garlic cloves, roughly chopped
- 2 white onions, finely sliced
- 2 red or green bell peppers, finely sliced
- 2 jalapeno peppers, finely sliced
- Juice of one lemon
- Salt to taste
- Cook rice noodles in salted water for about 15 minutes until they become soft, drain and keep aside.
- Combine the two sauces with lime juice in a small mixing bowl.
- Sauté the onions and garlic in warm oil over moderately high heat for a couple of minutes or until the onions soften and turn lucid.
- Stir in the ground chicken and crumble them with the spatula.
- Cook the chicken until it loses the pinkish color.
- Throw in the bell peppers and stir fry them for another 5 minutes.
- Pour the eggs over the sautéed ground chicken and scramble them.
- Pour in the sauce mixture and stir well to combine.
- Finally add the cooked noodles, basils and jalapenos and toss well to mix.
- Serve hot