Pad Kee Mao

Name: Pad Kee Mao
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g fresh rice noodles; 200 g seafood; 1 handful holy basil; 4 chilies; 2 tbsp oyster sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Pad Kee Mao, or 'Drunken Noodles,' emerges from Thailand's vibrant night markets, where the air is filled with the sizzle of woks and the aroma of street food delights. Originally a late-night favorite for those seeking comfort after an evening out, this dish has found a loving home in family kitchens, where each ingredient is chosen with care and tradition is honored.

The dish should deliver a satisfying warmth, with soft rice noodles absorbing the bold flavors of seafood and the fiery kick of chilies. A generous handful of holy basil provides a fragrant contrast, while oyster sauce lends a savory depth. This home-cooked version captures the essence of its street-side origins, inviting everyone to savor the bold, spicy, and aromatic harmony on a shared plate.

Ingredients

400 gfresh rice noodles
200 gseafood
1 handfulholy basil
4chilies
2 tbspoyster sauce
to tastefine sea salt

Method

Start by cleaning and drying 200 g of seafood. Use a combination of shrimp, squid, or any seafood of your choice. Pat them dry with a paper towel to ensure they sear properly and don't release too much water during cooking.
In a large wok or deep skillet, heat 2 tablespoons of oil over high heat. Once the oil shimmers, add 4 chopped chilies. Stir-fry for about 30 seconds until the chilies release their aroma, indicating the oil is infused with their heat.
Add the seafood to the wok. Stir-fry quickly, ensuring each piece is evenly coated with the aromatic oil. Cook until the seafood turns just opaque, which means the shrimp should be pink and the squid should be firm and white.
Add 400 g of fresh rice noodles to the wok. Toss them gently with the seafood, ensuring they are well combined. The noodles should start to soften and absorb the flavors from the pan.
Pour in 2 tablespoons of oyster sauce. Stir everything together, ensuring the noodles and seafood are evenly coated. The sauce should cling to the noodles, giving them a glossy appearance.
Add a handful of holy basil to the wok. Stir it in just until the leaves wilt slightly, releasing their distinctive aroma. This should take about 30 seconds.
Taste the dish and add fine sea salt to your preference. The flavors should be balanced with a hint of heat, sweetness from the oyster sauce, and the fresh aroma of basil.
Serve the Pad Kee Mao immediately, while it's hot and the flavors are vibrant. This dish is best enjoyed fresh, with the noodles perfectly tender and the seafood succulent.