Drunken noodle, or Pad Kee Mao, is one of my favorite Thai dishes. It’s my standby at Café de Bangkok, my friend Bank’s family’s restaurant, when not ordering from their amazing sushi menu. But it gets expensive eating out or bringing home take-out when you get a craving for a favorite dish, and once I started experimenting with recipes, I soon discovered that Café de Bangkok’s drunken noodle was only my second favorite.
The wide rice noodles available at the grocery store will work — and in fact that’s what I used in the photograph below — but if you can, get to an Asian import grocery. The wider, the better. In this recipe, I’ve used baby corn, bean sprouts and broccoli, but the vegetables included are very flexible. Onions, peppers, carrots… really, whatever you like. I’ve used broccoli raab to rave reviews.
Chicken satay is another favorite. When I’ve made it at home, I’ve always used A Taste of Thai’s peanut satay sauce as both a marinade and a dipping sauce (be careful not to reuse the portion used as marinade as the dipping sauce, unless you like salmonella.) Now, I’m taking off the training wheels and making my own recipe, using their ingredient list, a few other recipes, and a little of what I refer to as Frankenstein cooking. A lot of my Thai recipes have been engineered this way, actually, including my drunken noodle.
Pictured above is drunken noodle, and satay made with A Taste of Thai peanut satay sauce. Below, satay a la Fia, with coconut rice.
Drunken Noodle (Pad Kee Mao)
- 1 lb wide rice noodles
- 1/4 c vegetable oil
- 12 garlic cloves, chopped
- 3-4 tbsp Thai chili paste
- 1 lb ground (or thinly sliced) chicken
- 1/2 c oyster or fish sauce
- 3/4 c soy sauce
- 1 can bean sprouts, drained
- 2 small heads of broccoli, cut into florets
- 1 can baby corn, drained
- 1/2 c fresh basil leaves, roughly chopped
Soak noodles in cold water. Heat oil in wok over medium-high heat. Add garlic and chili paste, and sauté until aromatic. Add chicken, oyster sauce and soy sauce, and sauté until chicken is cooked through. Add vegetables and toss to coat; drain water from noodles and add to wok. Toss to coat, and cook until vegetables and noodles are the desired tenderness. Stir in basil immediately prior to serving.
- 1 lb chicken breast or breast tenders
- bamboo skewers, soaked in water for 30 minutes
- 1 can coconut milk
- 1 c smooth peanut butter
- 1/2 c honey
- 4-5 tbsp Thai Kitchen red curry paste*
- 1 tsp corn starch
- 1/4 c milk
Thread skewers through tenders. If using whole breasts, cut into cubes first. In a saucepan over low heat melt together coconut milk and peanut butter; whisk in honey and curry paste Cover skewered chicken with sauce, reserving some for dipping and allow to marinate for at least one hour. (The longer the better.) Bake at 350°F for 15-20 minutes, or grill them for a more authentic look and taste. Over low heat, whisk in corn starch and milk to thicken dipping sauce.