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Pad Kee Mao
Pad Kee Mao
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Popular Thai dish: Drunken Noodles with pork, wide rice noodles, peppers, basil, and garlic stir-fried in a sweet and spicy sauce.
Ingredients:
  • 3.5 ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)
  • 1.5 teaspoons olive oil
  • 2 cloves garlic, minced
  • 0.5 teaspoon thick soy sauce
  • 2 teaspoons white sugar
  • 0.5 pound pork (any cut), thinly sliced
  • 1 serrano pepper, minced, or more to taste
  • 30 fresh basil leaves, chopped
  • 1 teaspoon white sugar
  • 0.5 cup bean sprouts
Instructions:
  • Place the dry rice noodles in a bowl and cover them with hot water. Allow the noodles to soak until they turn white and soften, approximately 1 hour. Drain the noodles and set them aside.
  • In a wok or large skillet, warm 1 1/2 teaspoons of olive oil over low heat. Sauté 2 minced garlic cloves until golden and slightly crispy, about 2 to 3 minutes. Add soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar. Stir well until noodles are coated and golden, around 3 minutes. Remove noodles from the skillet.
  • In the wok over low heat, warm up the remaining 1 1/2 teaspoons of olive oil until shimmering. Add the remaining 2 minced garlic cloves and cook until golden brown and slightly crispy, about 2 to 3 minutes. Increase the heat to medium-high and toss in the pork, serrano pepper, basil, 1/2 teaspoon of thick soy sauce, 1 teaspoon of sugar, and salt. Stir-fry until the pork is cooked through and nicely browned, around 5 minutes. Reintroduce the noodles to the wok and incorporate the bean sprouts. Continue to stir-fry until everything is heated through, for about 5 minutes more.

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