Pad kee mao or drunkard's noodles is one of the spiciest stir-fries in Thailand, with holy basil and fresh chilies. Legend has it that a drunk chef mixed available ingredients creating this explosive dish. Today it is a nighttime favorite in Bangkok street markets.
Thai
Pad kee mao
Thai pad kee mao: spicy drunken noodles with basil and pork.
- thailand
- Main course
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 24 g
- Fiber 3 g
- Carbohydrates 48 g
- Fat 14 g
- Sodium 980 mg
Story behind the dish
Preparation
Pad kee mao is a Thai preparation with easy difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g fresh rice noodles.
- Have ready: 300 g of pork in strips.
- Have ready: 4 fresh Thai chilies.
- Have ready: 4 cloves of garlic.
- Have ready: 2 tablespoons of fish sauce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Crush chilies and garlic in mortar for spicy paste
Crush chilies and garlic in mortar for spicy paste.
-
Heat wok to maximum heat; fry the pasta for 1 minute in oil
Heat wok to maximum heat; Fry the pasta for 1 minute in oil.
-
Add pork and sauté for 3 minutes until golden.
Add pork and sauté for 3 minutes until browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add green beans and tomato; cook 2 minutes
Add green beans and tomato; cook 2 minutes.
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Add noodles
Add noodles, fish sauce, soy and sugar; sauté 3 minutes. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Remove from heat
Remove from heat, mix in Thai basil and serve with lime.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
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