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.

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The Unique Appeal of Thai Drunken Noodles

One of the reasons Thai drunken noodles stand out is the captivating combination of ingredients. Unlike some other noodle dishes, pad kee mao uses wide rice noodles that perfectly absorb the complex layers of spicy, sweet, and umami-rich sauces.

Thai basil adds a fresh, aromatic layer, enhancing the flavors and bringing an authentic Thai touch. The dish is traditionally spicy, with Thai chilies providing the heat that, as legend has it, could “sober up” a person after a night out, hence the name “drunken noodles.” No alcohol is involved; it’s the intense flavors that do the trick!

This kee mao recipe is also versatile, allowing you to switch up the protein and vegetables to suit your taste. Whether you choose chicken, shrimp, or tofu, each bite offers an experience that’s as thrilling as a trip to a Bangkok street market. By making Thai drunken noodles at home, you’re not just creating a meal—you’re recreating a cultural experience that brings a piece of Thailand to your table.

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

Kee Mao Recipe

For 4 Servings
Author: Chris

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

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.
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.
- For a vegetarian version, use tofu in place of meat and skip the fish sauce.

Nutrition Facts (per serving):

Calories: 350 kcal
Sugar: 6g
Sodium: 850mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg

The Cultural Significance of Pad Kee Mao

Pad kee mao holds a cherished spot in Thai cuisine, celebrated for its ability to pack intense flavors into each bite. This dish has a rich history in Thai street food culture, often served by vendors on busy streets to locals and tourists alike. Known for its flavor balance, pad kee mao is one of Thailand's most popular street foods and a staple for anyone looking to explore Thai flavors. Its combination of protein, fresh veggies, and spicy sauce makes it a complete, satisfying meal for any time of day.

Cooking Thai drunken noodles yourself offers a unique opportunity to enjoy the dish’s intense flavors in the comfort of your own home. It’s easy to customize, so you can adjust the spice level, add your favorite vegetables, and even experiment with proteins. Perfect for weeknight dinners or a weekend treat, this kee mao recipe lets you share the vibrant, joyful essence of Thai cuisine with your loved ones.

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