MeHi.  My name is Mark and this is my cooking blog.

I get asked a lot for my recipes, so I decided to start this cooking blog.  What you’ll find here will be my recipes and my variations on others’ recipes, my cooking tips and who knows what else. 

I should say up front that I’m lactose intolerant (check out my lactose intolerance site www.nowhey.org) and I also try to live a low carb lifestyle.  So the recipes you’ll find here will generally be devoid of milk and milk products and try, wherever possible, to be low in carbs.

I hope you enjoy the site and the recipes.

Mark

Main Dishes27 Oct 2008 10:36 pm

Drunken Noodles is one of my favorite Thai dishes.  Some restaurants call it Spicy Noodles and the actual Thai name for the dish is Pad Kee Mao which literally means Stir Fried Shit Drunk.  No one really knows why this dish has this name as there’s no alcohol in it.  The best explanation I’ve heard is that it’s a favorite of late night drinkers in Thailand, on their way home from the bar when they are Kee Mao.  (Others say it’s because the noodles can’t stand up, like a drunk, but I don’t buy that.  Most noodle dishes are like that.)  You can make this with shrimp, chicken, beef, tofu or just about anything.  I’ve had it in restaurants with various veggies added in like onion, green pepper, string beans and more.  Mine is a simple recipe with just noodles and meat, but I like to serve it with a steamed (microwaved) Asian green veggie on the side like Baby Bok Choy or Choy Sum.  The simple greens make a nice contrast with the complex flavors of the Drunken Noodles.

Ingredients (serves 2-3)

4.5 ozs of dried, 1/2″ wide rice noodle sticks
1 tbs fish sauce (nam pla)
1 tbs reduced sodium soy sauce (like Kikkoman Lite)
1 tbs Golden Mountain Sauce (see notes)
2 tsp Black Vinegar (see notes)
1 tsp sriracha sauce (chili sauce)
2 tbs dark brown sugar
1.5 tbs water
3 garlic cloves, minced
12 large raw shrimp, tails off (or meat of your choice)
1 cup of fresh basil leaves (see notes)
1 tbs plus 1 tsp peanut oil

Bring some water to a boil in a kettle.  While it’s coming to the boil, break the noodles into 4 inch pieces and put them into a pyrex bowl.  You want nice wide rice noodles – I like 3 Ladies Brand – about 1/2 inch wide or wider.  Pour the boiling water over the noodles.  Immediately stir the noodles to keep them from sticking together and cover.  Let the noodles stand in the water for 15 minutes.

While the noodles are soaking mix the fish, soy, golden mountain and sriracha sauces, water, black vinegar and brown sugar in a small bowl.  Set aside.

After the noodles have soaked for 15 minutes, rinse well under cold water and put them back in the bowl.  Add about a teaspoon of peanut oil to the bowl and toss the noodles until they are well coated and plulling any apart that are stuck together.  I just use my hands.  (This is my secret method for keeping the noodles from sticking together in a big clump when you stir fry them.)  Set aside.

Heat a large skillet or wok with the remaining oil and the minced garlic on medium high heat.  When the garlic starts to puff up, add the shrimp and cook for about 1 minute on each side until they just start to turn pink.  Remove the shrimp and set aside.  Add the noodles to the skillet and stir fry for about 3-4 minutes.  Now add the sauce and toss until the noodles are well coated and cook for about another minute or two.  Add the basil and the shrimp back and continue to toss until the basil starts to wilt.  Serve!

You can substitute any kind of meat or protein for the shrimp.  With anything other than shrimp I wouldn’t bother to remove it, just leave it in while you fry the noodles – but you don’t want overcooked shrimp. 

Golden Mountian Sauce and Black VinegarGolden Mountain sauce will be hard to find unless you go to an Asian grocery, but it is the same as Maggi seasoning sauce which any good market will have. (The bottles all have the same distinctive look – but there are a few versions of Maggi out there – look for the Thai version without MSG, but any will really do.)  Black vinegar is also from the Asian grocery – if you can’t find it then I’d use rice wine vinegar (but I admit I haven’t tried it). Fish sauce (nam pla) is pretty easy to find these days in any well stocked market. 

To make this more spicy, just use more sriracha sauce or let your guests add their own at the table.

This dish is traditionally made with Holy Basil but I have yet to find that.  I’ve made it with Thai Basil and regular fresh (sweet) basil and it’s good both ways, but I prefer the Thai Basil.

7 Responses

  1. David Says:

    This turned out really good but you might want to include suggestions on how to make it a little spicier for the spicy lovers. For the non-spicy lovers this will do just fine.

  2. Happy-to-be-eating-healthy Says:

    This is perfect comfort food. As David says above, it’s not spicy at all, so the kids love it.

  3. Gretchen Says:

    I have been looking for this recipe for a long time. I lived by a thai restaurant but have moved and no longer get to eat there. I havn’t tried your recipe yet but the drunken noodle that I ate had bamboo shoots, green pepper, eggs, bean sprouts, basil, and green onion in it. Do you have or can find a recipe more similiar with these ingredients included. I have searched and haven’t had much luck. Thanks

    Gretchen – As its says in the text, you can add whatever extra ingredients you want to the recipe. (Your list makes it sound like a cross between Drunken Noodles and Pad Thai.) I would follow the basic recipe but after removing the shrimp, add the egg to the wok (beaten) and quickly scramble, then remove and put with the shrimp. Then add the green pepper and stir fry for a few minutes. Next add the noodles, bambo shoots and green onions and follow the rest of the directions, adding the bean sprouts at the same time as the basil (the egg goes back in with the shrimp). Since you’re adding a lot more to the mix, you might want to make a little more sauce or cut back on the noodles to compensate. Let everyone know how it turns out!

  4. sharon Says:

    I loved all your suggestions. I have been wanting to make this dish for awhile now but have been putting it off. I haven’t been able to find the wide noodles anywhere. I looked in all the grocery stores and even a small asian grocery store too. I ended up getting long oriental style rice noodles that are only about a cm wide. Could I use these noodles instead?

    Hi Sharon,

    Yes those noodles should work, but they will need a little less soaking time and a little less cooking time. Let us know how it turns out.

    Mark

  5. Sarah Says:

    I’ve been looking for a good pad kee mao recipe for a while….and found a GREAT one!!! Kudos on a super website 🙂

  6. Carole Says:

    I tried this recipe with chicken, eggs, onions, mushrooms, broccoli and red pepper and it was wonderful. My 15 year old used-to-be-picky eater had two platefuls! Thanks!

  7. Rik Says:

    Golden Mountain isn’t exactly the same as Maggi. For one thing, there are several versions of Maggi; different contents for Europe, China, Thai, and so on. They are tailored to the varying tastes of each region of the world.

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