Pad Kee Mao (Pork Drunken Noodles)
Servings: 4 servings
Calories: 787kcal
Pad Kee Mao is a traditional Thai dish with ground pork, wide rice noodles and plenty of fresh basil. These pork drunken noodles are doused in a sauce typical of thai cuisine which is perfectly balanced with heat, tanginess and sweetness.
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Equipment
Ingredients
- 1/4 cup fish sauce
- 1/4 cup sweet soy sauce
- 2 teaspoons rice vinegar
- 6 cloves garlic
- 4 serrano peppers or thai chiles
- 3 Tablespoons vegetable oil
- ½ large onion thinly sliced
- 1 pound ground pork
- 1 red bell pepper sliced
- 12 ounces wide rice noodles
- 2 handfuls Thai basil or regular basil, roughly torn
- 1 lime juiced
- Lime wedges for serving
Instructions
- Soak the 12 ounces wide rice noodles in warm tap water for 30 minutes to an hour.
- In a small bowl, stir together the 1/4 cup fish sauce, 1/4 cup sweet soy sauce and 2 teaspoons rice vinegaret aside.
- Roughly chop the 6 cloves garlic and 3 of the serrano peppers together. Chop the other serrano, and set aside.
- Preheat a wok or large skillet over medium-high heat; when hot, add the 3 Tablespoons vegetable oil, the garlic/chile mixture and the ½ large onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the 1 pound ground pork and a splash of the sauce. Cook, breaking up the meat with a wooden spoon or potato masher, until the pork is cooked through, about 5 minutes.
- Drain the noodles and add them with the 1 red bell pepper to the pan. Increase the heat to high, and add the sauce. Cook, tossing everything together and separating the noodles, until all ingredients are coated with the sauce and it thickens slightly, about 8-10 minutes.
- Toss in the 2 handfuls Thai basil, lime juice and the additional chile. Serve immediately with lime wedges on the side.
Video
Notes
Storage
- Leftovers will keep in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet, adding a splash of water, if needed.
- Use a potato masher to break up the pork as it cooks.
- To keep your basil fresh at home trim the ends and place them in a glass of water. Place a plastic bag over the top and keep it on your counter (not the refrigerator). It should last for nearly a week this way.
Nutrition
Calories: 787kcal | Carbohydrates: 90g | Protein: 23g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 1878mg | Potassium: 533mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1055IU | Vitamin C: 47.4mg | Calcium: 54mg | Iron: 2.1mg