My favorite recipe for Thai drunken noodles (pad kee mao), made with your choice of protein and veggies and the most irresistible Thai basil sauce.
It’s no secret that I’m obsessed with pretty much all kinds of stir-fried noodles. But I have to say, I think that Thailand’s famous drunken noodles — pad kee mao (ผัดขี้เมา) — will forever be my favorites.
I absolutely adore these noodles. ♡
By contrast to what their name may imply, drunken noodles aren’t typically made with any alcohol at all. Rather, they are traditionally made with rice noodles, fresh veggies, and your choice of protein (I used chicken here). But the magic of this recipe lies fully in that “drunken” sauce. It’s made with a blend of savory, slightly-sweet, and however-spicy-you-prefer base sauce that’s already delicious on its own. But once it’s tossed with lots and lots of anise-flavored Thai holy basil, get ready, because this sauce transforms into something extra-special and tastes downright irresistible.
If you want to give this recipe a try, I’m really going to insist here that you make the trip to your local southeast Asian grocery to pick up some fresh Thai basil, which is slightly different than Italian basil and provides the je ne sais quoi flavor that I consider key to this dish. And while I can’t guarantee here that this recipe is 100% authentic, it is the closest I’ve come to recreating the Thai-American restaurant version that I fell in love with years ago and tastes ridiculously good.
The good news for all of us is that this dish is quite easy to make and also makes for fantastic leftovers too. So go round up some Thai basil and let’s make homemade pad kee mao together!
from Gimme Some Oven https://www.gimmesomeoven.com/drunken-noodles-pad-kee-mao/
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