Pad Kee Mao Drunken Noodles Recipes

Steps:

• Bring 2-3 quarts of water to boil then turn off and add the rice noodles to water. Let sit 5-6 minutes then drain and rinse with cold water to stop the noodles from cooking. Set aside.
• Add both oils to wok and heat until you can smell the sesame oil.
• Sauté white onion, bell pepper and white portions of the green onion together until the onions become translucent and begin to brown.
• Add garlic, ginger, and if making the spicy version Chili Garlic Sauce. Sauté for another minute.
• Add chosen meat and let cook till meat is cooked. Add noodles, sauce, bean sprouts and basil then mix thoroughly.
• Move mixture in wok to one side then crack and scramble eggs on the open side until eggs begin to set, then mix everything back together.
• Add tomatoes and the remaining green onion and toss everything together once more.
• Serve immediately.

Steps:

• Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.
• Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.
• Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.
• Meanwhile, combine ginger, garlic, and basil in a small bowl.
• Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.
• Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.
• Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.
• Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.
• Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.

Steps:

• Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
• When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
• Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
• Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
• Add chicken and cook until slightly browned.
• Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
• Add noodles and sauce to skillet.
• Stir fry for several minutes.
• Remove from heat and enjoy.

Steps:

• Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
• Meanwhile, make the sauce: In a bowl, combine the oyster sauce, soy sauce, fish sauce, vinegar and black soy sauce.
• Make the noodles: Remove the stems and seeds from the chiles. Using the flat side of a wide, heavy knife, smash the garlic and chiles. If you have a mortar and pestle, crush the peeled garlic and seeded chiles into a rough paste. If not, use a small food processor to mince together, or just use the knife to mince the garlic and leave the smashed chiles whole.
• Place the remaining ingredients in bowls and line them up in the order they'll be added to the pan: protein, greens (if using), noodles, sauce and basil. When ready to cook, put 1 cup of hot tap water near the stove.
• Heat the oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven over medium until shimmering. (If using a smaller pan, cook in 2 batches.) Add garlic mixture and stir-fry over medium heat just until sizzling and fragrant, stirring with a wok turner, spatula or tongs, 30 to 45 seconds.
• Add the protein, raise the heat to high and stir-fry for 2 minutes. If using, add gai lan. Keep cooking until protein is just cooked through and greens are wilted, 1 to 2 minutes longer.
• Add noodles, spreading them around the pan, tossing and separating them. When noodles are sizzling, add 3 tablespoons sauce and stir-fry, tossing to coat and cook through.
• Taste noodles for doneness and seasoning. If needed, add more pad kee mao sauce a little at a time until the dish is spicy and savory and not too sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
• When the noodles have absorbed all the sauce and the flavors are balanced, add the basil leaves and toss to combine. Serve immediately.