From My Kitchen: Pad Kee Mao (Drunken Noodles)

How pretty is this plate of food? And it is as delicous as it is pretty. While I was home during the Covid times, I had to learn how to cook dishes that I usually would order out, because my funds were so low. But honestly, I’m sort of grateful for that, I learned a lot. I was a little intimidated by this recipe, but after having mastered Pad Thai, I felt this was not that much of a stretch. And it turned out amazing. Some of the ingredients are kind of hard to find in a traditional supermarket, so I ordered some of it on Amazon, and off I went. Success all around!

What you’ll need:

  • 1 pound ground chicken
  • 4 tbsp fish sauce
  • 3 tbsp dark soy sauce
  • 2 tbsp rice vinegar
  • 6 cloves garlic, chopped
  • 5 serano peppers
  • 3 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 1 red bell pepper
  • 12 oz wide rice noodles
  • 1/2 cup Thai basil (I used regular basil), torn to small pieces
  • juice of 1/2 lime
  • Lime wedges for garnish

Prepare the rice noodles according to the instructions on the package. Then stir together the soy sauce and vinegar, and set aside.

Chop three of the chiles (set two of them aside). Add the oil to a Wok (or large skillet). Add the garlic and the three chiles and cook, while stirring, for about one minute. Add the chicken and a splash of the soy sauce vinegar mix. Cook for about 5 minutes while breaking up the ground chicken.

Add the noodles, bell peppers and the other 2 chiles (chopped) to the pan. Increase the heat and toss. Add the sauce and toss to combine. Add the lime juice and stir. Top off with basil leaves and serve.

Bon Appetit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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