Pad Kee Mao (Drunken Noodles)
Pad kee mao, sometimes known as “drunken noodles,” is a meal made with large rice noodles that has been sautéed with chicken or shellfish and seasoned with garlic, ginger, rice wine, and a generous amount of chile. It is thus a meal from the “pad” family of sautéed foods, which is pronounced “phat” in Thai. The basic components may differ slightly depending on the variation, such as oyster sauce and nam pla, which can be replaced with shrimp paste.
We could manage without holy basil as well, but it would mean missing out on this distinct flavor that combines anise and mint with a slight peppery note. If you don’t have Thai basil, try adding a little Thai basil anyhow. If you are unfamiliar, holy basil is a plant native to India that is widely used in Ayurvedic medicine.
Little is known about the dish’s history, but there are numerous anecdotes concerning its name, all of which are tied to alcohol drinking. For example, it is thought that this dish, which can be made with leftovers, is the best ally after cooking. Others, on the other hand, believe that only this well-seasoned food may stimulate the taste buds while inebriated.
- 400 g chicken thighs (cut into cubes)
- 2 tablespoons water
- 1 teaspoon soy sauce, light
1 teaspoon oil 2 teaspoon cornstarch
To make the stir fry
- 200 g wide rice noodles, soaked in water as directed by the manufacturer
- 2 tablespoons palm sugar
- 2 tablespoons light soy sauce
- 1 teaspoon soy sauce, dark
- 2 teaspoon oyster sauce
- 1 tablespoon of Nam Pla Squid Fish Sauce
- Black pepper
- 3 garlic cloves, minced
- 12 teaspoon fresh ginger, grated
- 1 minced tiny shallot
- 1 sliced fresh onion
- 4 seeded and sliced Thai red chilies
- 1 tablespoon Thai basil
- 8 half-cut baby corns
- 1 tablespoon Shaoxing wine
- Marinate the chicken by combining all of the ingredients in a mixing bowl and thoroughly mixing them together. Allow to marinade for 20 minutes.
- Combine the palm sugar, light soy sauce, dark soy sauce, oyster sauce, nam pla sauce, and white pepper in a small bowl.
- Warm up a wok over high heat. Spread two teaspoons of oil over the entire surface of the wok. Brown the chicken for about two minutes on all sides before transferring it to a dish.
- Sauté the garlic and ginger in a tablespoon of oil for about 30 seconds over high heat.
- Stir in the shallots and cook for another thirty seconds.
- Then, in that order, add the new onion, peppers, Thai basil, baby corn, and wine.
- Stir in the noodles.
- Mix the sauce vigorously with the chicken. Cook for two minutes more, stirring frequently.
What wine goes well with Pad Kee Mao?
Beaujolais: The fruity and slightly acidic nature of Beaujolais is great for contrasting with the spiciness and complex flavors of Pad Kee Mao. The wine’s light body and freshness make it an ideal accompaniment.
Alsace Gewürztraminer: This wine’s floral and tropical fruit tones, along with its slight sweetness, pair well with spicy dishes like Pad Kee Mao. It can balance the heat while complementing the dish’s aromatic qualities.
Moscato d’Asti: The sweet, lightly sparkling Moscato d’Asti from Italy can be a surprising yet delightful pairing with Pad Kee Mao. The wine’s sweetness and slight fizziness provide a refreshing contrast to the dish’s spice.
Fiano: Fiano’s floral and honeyed tones, along with its robust structure, complement Pad Kee Mao well. This white wine from Southern Italy brings out the flavors of the noodles and meat, balancing the spiciness.
Albariño: This white wine from Galicia, Spain, is known for its high acidity and citrus notes. Albariño’s bright, zesty character can offer a delightful contrast to the spicy, savory flavors of Pad Kee Mao.