Phad Kee Mao
Last week I was invited to check out a newly discovered restaurant in Castleberry Hills called Drink Art, a vegan Thai restaurant. The food was incredible. It was so yummy that it inspired me to produce a Thai dish myself. Phad Kee Mao, also known as Drunken Noodles, fell second to my meal of choice. Instead of waiting to return, I thought “what better way to enjoy Drunken Thai Noodles than to cook it at home”. The dish turned out to be an enjoyable and easy meal to make. The flavors are bold, and with the addition of Thai chilies, this meal is spicy!
The recipe calls for black soy sauce, a light version of soy sauce made by Golden Mountain, and flat rice noodles. These items may or may not be available at your local grocery store. I purchased them from the oriental market.
2 14 oz. Packages 1/4 inch wide flat rice noodles
1/3 Cup vegetable oil
12 Garlic cloves, chopped
1 T Chopped fresh Thai chilies
2 Sliced chicken breasts
1/4 Cup fish sauce
1/4 Cup black soy sauce
1/4 Cup Golden Mountain sauce or light soy sauce
1 T sugar
3 Large tomatoes, each cut into 6 wedges
2 Green bell peppers cut into strips
1/2 Cup fresh basil leaves
1. Warm noodles in a large pot of boiling salted water until al dente. Drain.
2. Warm 1/3 t oil in a large pot over medium-high heat.
3. Combine fish sauce, black soy sauce, Golden Mountain sauce, and sugar
4. Sauté garlic and Thai chilies for 30 seconds.
5. Add chicken. Cook for 1 minute.
6. Add sauce mixture. Cook for 2 minutes.
7. Add the bell peppers.
8. Add noodles and tomatoes; toss to coat.
9. Transfer to plate and garnish with basil.
This recipe is a slightly modified version of Epicurious. Feel free to view the original recipe here.