Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Flavorful Thai Stir-Fry Pad Kee Mao Recipe

Authentic Kee Mao Recipe: Flavorful Thai Drunken Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: TalesOfaKitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Asian Food

Description

Discover the perfect kee mao recipe – a spicy Thai delight. Learn to make authentic drunken noodles with our easy-to-follow guide at Tales Of A Kitchen.


Ingredients

Scale
  • 8 oz wide rice noodles
  • 1 pound chicken breast or shrimp, sliced
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 34 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

Instructions

  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

  • 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