{"id":12,"date":"2008-10-27T22:36:33","date_gmt":"2008-10-27T22:36:33","guid":{"rendered":"http:\/\/markiscooking.com\/?p=12"},"modified":"2008-10-27T05:27:40","modified_gmt":"2008-10-27T05:27:40","slug":"drunken-noodles-aka-thai-spicy-noodles-or-pad-kee-mao","status":"publish","type":"post","link":"http:\/\/markiscooking.com\/?p=12","title":{"rendered":"Drunken Noodles (aka Thai Spicy Noodles or Pad Kee Mao)"},"content":{"rendered":"

<\/a>Drunken Noodles is one of my favorite Thai dishes.\u00a0 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.\u00a0 No one really knows why this dish has this name as there’s no alcohol in it.\u00a0 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<\/em>.\u00a0 (Others say it’s because the noodles can’t stand up, like a drunk, but I don’t buy that.\u00a0 Most<\/em> noodle dishes are like that.)\u00a0 You can make this with shrimp, chicken, beef, tofu or just about anything.\u00a0 I’ve had it in restaurants with various veggies added in like onion, green pepper, string beans and more.\u00a0 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.\u00a0 The simple greens make a nice contrast with the complex flavors of the Drunken Noodles.<\/p>\n

<\/p>\n

Ingredients (serves 2-3)<\/strong><\/p>\n

4.5 ozs of dried, 1\/2″ wide rice noodle sticks
\n1\u00a0tbs fish sauce (nam pla)
\n1 tbs\u00a0reduced sodium\u00a0soy sauce (like Kikkoman Lite)
\n1 tbs Golden Mountain Sauce (see notes)
\n2 tsp Black Vinegar (see notes)
\n1 tsp sriracha sauce (chili sauce)
\n2 tbs\u00a0dark brown sugar
\n1.5 tbs water
\n3 garlic cloves, minced
\n12 large raw shrimp, tails off\u00a0(or meat of your choice)
\n1 cup of fresh basil leaves (see notes)
\n1\u00a0tbs plus 1 tsp peanut oil<\/p>\n

Bring some water to a boil in a kettle.\u00a0 While it’s coming to the boil, break the noodles into 4 inch pieces and put them into a pyrex bowl.\u00a0 You want nice wide rice noodles – I like 3 Ladies Brand – about 1\/2 inch wide or wider.\u00a0 Pour the boiling water over the noodles.\u00a0 Immediately stir the noodles to keep them from sticking together and cover.\u00a0 Let the noodles stand in the water for\u00a015 minutes.<\/p>\n

While the noodles are soaking\u00a0mix the fish, soy, golden mountain and sriracha sauces, water, black vinegar and brown sugar in a small bowl.\u00a0 Set aside.<\/p>\n

After the noodles have soaked for\u00a015 minutes, rinse well under cold water and put them back in the bowl.\u00a0 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.\u00a0 I just use my hands.\u00a0 (This is my secret method for keeping the noodles from sticking together in a big clump when you stir fry them.)\u00a0 Set aside.<\/p>\n

Heat a large skillet or wok with the remaining oil and the minced garlic on medium high heat.\u00a0 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.\u00a0 Remove the shrimp and set aside.\u00a0 Add the noodles to the skillet and stir fry for about 3-4 minutes.\u00a0 Now add the sauce and toss until the noodles are well coated and cook for about another minute or two.\u00a0 Add the basil and the shrimp back and continue to toss until the basil starts to wilt.\u00a0 Serve!<\/p>\n

You can substitute any kind of meat or protein for the shrimp.\u00a0 With\u00a0anything other than shrimp\u00a0I wouldn’t bother to remove it, just leave it in while you fry the noodles – but you don’t want overcooked shrimp.\u00a0<\/p>\n

\"GoldenGolden 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.\u00a0(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.) \u00a0Black 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.\u00a0<\/p>\n

To make this more spicy, just use more sriracha sauce or let your guests add their own at the table.<\/p>\n

This dish is traditionally made with Holy Basil but I have yet to find that.\u00a0 I’ve made it with Thai Basil and regular fresh (sweet)\u00a0basil and it’s good both ways, but I prefer the Thai Basil.<\/p>\n","protected":false},"excerpt":{"rendered":"

Drunken Noodles is one of my favorite Thai dishes.\u00a0 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.\u00a0 No one really knows why this dish has this name as there’s no alcohol in it.\u00a0 The best explanation I’ve heard […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[43,46,44,45,47],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/12"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12"}],"version-history":[{"count":3,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/12\/revisions"}],"predecessor-version":[{"id":28,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/12\/revisions\/28"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}