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Pad Kee Mow: Drunkard's Noodles

12 December 2004

Pad Kee Mow

I have been trying to make pad kee mow.

This Thai dish is also known as drunkard's noodles, because it's usually so spicy you have to drink a lot of beer to stay cool! It has Thai basil and tomatoes and mint stirred in with soft wide rice noodles. I would order it late at night at Sanamluang in Los Angeles, hanging out with friends. But I had a hard time finding a recipe, and I still haven't been able to recreate the dish I had there. I like it with tons of basil and that addictive balance of salty, sweet, spicy and savory that good Thai food does so well.

So this is my wide open invitation to the internet: if you have a good pad kee mow recipe, let me know! The recipe I'm currently fiddling with is after the jump.

Pad Kee Mow

1 tablespoon minced garlic (or more)
1 tablespoon chopped chilies
2 tablespoons sugar
2 tablespoons rice vinegar
black pepper to taste
3 tablespoons fish sauce
3 tablespoons vegetable oil
1/4 lb ground pork
3 cups dried wide rice noodles, 1/2 inch wide,soaked until tender in hot water then drained
1 cup fresh Thai basil, and buds
1/4 cup fresh mint leaves
3-4 Roma tomatoes, chopped in 1 inch pieces

1. Combine sugar and pepper in a small bowl.
2. Also combine the fish sauce and soy sauce in another bowl.
3. Heat a heavy pan over high heat and add 2 tablespoons oil and heat until a piece of the chopped garlic sizzles immediately when dropped into the pan.
4. Add the rest of the garlic to the oil and stir fry for 30 seconds, until garlic is golden.
5. Add the chillies and stir fry another 30 seconds.
6. Then add either the pork or chicken and stir fry for 3-5 mins until browned and cooked.
7. 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.
8. 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.
9. Add most of the basil (reserve some for garnish) and mint and toss gently until it begins to wilt. Add tomatoes, turn once and remove from heat. Garnish with basil and serve with plenty of pale cold beer.

Posted by Faith at 12 December 2004 | Comments (0) | TrackBack


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