Pad Kee Mao
  • Cooking Time: 10
  • Total Time: 45
  • Allergens: Oyster Sauce
  • Servings: 1-2
  • Preparation Time: 35 mins
  • Ingredients Image:

 Pad Kee Mao

Pad Kee Mao or Drunken noodles is another popular Thai food. If you like spicy flavours are stir-fried noodles with herbs, such as fresh pepper, fresh chillies, basil and garlic. Spicy flavour helps you to sweat. Makes the blood flow better. The secret to cooking is with good quality fresh pork. Flavouring Stir-fried to a large, fragrant noodle, not messy, is the charm of this dish.

Drunken noodles or Pad Kee Mao is easy to make and is great for noodle dish lovers.


 The history of Pad Kee Mao

Pad Kee Mao, or Drunken Noodles, is believed to have originated in the Central Plains region of Thailand. It is a spicy stir-fry dish made with wide rice noodles, vegetables, and meat, typically chicken, beef, or seafood, seasoned with soy sauce, fish sauce, and chili peppers. The dish gets its name "drunken noodles" from the idea that it was traditionally consumed by drinkers after a night of heavy drinking to curb their hunger and help them sober up. The dish has become a staple in Thai cuisine and can be found in Thai restaurants around the world.

  Pad Kee Mao

Ingredients you will need if you are taking an online class

● Meat (Chicken, pork, prawn) or tofu for vegetarian
● Egg
● Big flat noodles
● Holy basil or sweet basil
● Fresh peppercorns
● Red pepper/chillies
● Kale (Chinese Kale)
● Vegetables you like (carrot, baby corn)
● Garlic crushed
● Cooking Oil
● Sugar
● Dark soy sauce
● Soy sauce
● Oyster sauce
● Black pepper