Flavorful Thai Stir-Fry Pad Kee Mao Recipe

In the bustling world of Thai cuisine, few dishes capture the essence of bold flavors quite like the kee mao recipe. This fiery stir-fry, often referred to as drunken noodles, has become my culinary love affair, a dish that never fails to excite my palate and warm my soul.

 Its perfect balance of spicy, savory, and slightly sweet notes creates a symphony of flavors that dance on the tongue.

Crafting a kee mao recipe in your own kitchen is like conducting an orchestra of ingredients. The work becomes your instrument, and each component plays its part in creating a harmonious melody of taste and texture. 

As the aromatics hit the hot oil, filling the air with their intoxicating scent, you can feel the anticipation building. The wide rice noodles slide in, soaking up the flavors, while the vegetables add their crisp notes to the composition.

P/s: Another Thais food for you: Pad Kra Pao 😉

Kee Mao Recipe

For 4 Servings

Author: Chris
Total time: 30 minutes

Ingredients:

Ingredients:

  • 8 oz wide rice noodles
  • 1 pound chicken breast or shrimp, sliced
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 3-4 Thai chilies, finely chopped
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1/2 cup carrots, julienned
  • 1 small onion, sliced
  • 1/4 cup Thai basil leaves
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar

Steps:

  1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
  2. Sauté the Aromatics: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and Thai chilies, and sauté until fragrant, about 30 seconds.
  3. Cook the Protein: Add the sliced chicken or shrimp to the skillet and cook until fully cooked, about 5-7 minutes.
  4. Add Vegetables: Stir in the bell pepper, broccoli, carrots, and onion. Cook for 3-4 minutes until the vegetables are tender-crisp.
  5. Combine with Sauce and Noodles: Add the cooked noodles to the skillet, followed by the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Toss everything together until well combined and heated through.
  6. Finish with Basil: Stir in the Thai basil leaves and cook for an additional minute until the basil is wilted and fragrant.
  7. Serve: Serve the Kee Mao hot, garnished with extra basil leaves if desired.

Steps:

Notes:

  • Adjust the number of Thai chilies based on your heat preference.
  • If you can't find wide rice noodles, you can use regular rice noodles.

Nutrition Facts (per serving):

  • Calories: 350
  • Total Fat: 12g
  • Cholesterol: 70mg
  • Sugars: 6g
  • Protein: 25g

#KeeMaoRecipe #PadKeeMaoRecipe #TalesOfAKitchen

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C.

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