A friend of mine cooked me this recipe one night, and I insisted on the recipe. One thing to say – AMAZING! The thing I love about cooking Asian food is that you can prep everything ahead of time, and the cooking is really quick. I always feel like I’m on a cooking show with all my bowls ready to go. I give you honest reviews of recipes I try for the first time. I only give you my own recipes if it’s a proven winner. This one is one of my favorites. When we have leftovers, it’s all I will eat for the week, and I’m not one who really enjoys left overs. Seriously a must try!
Phad Kee Mow – Thai Drunken Noodles
1/2-1 Tsp Coarsley chopped thai chili peppers (depending on your heat tolerance)
1 Tbsp coarsely chopped garlic
2 Tbsp sugar
2 tsp rice vinegar
black pepper to taste
3 Tbsp fish sauce
1 tsp soy sauce
2-4 tsp oil
1/4 lb pork, beef, chicken or tofu
1 package fresh wide rice noodles
1 cup fresh thai red basil leaves and buds
1 carrot sliced into pieces about the size of a quarter
1 med. size yellow onion
1 red pepper
1/2 lb mushrooms, thickly sliced
* Note: The wide rice noodles are soft and come in a styrofoam and saran wrap pack. Separate them a bit, but don’t worry about separating them perfectly. They’re hard to break apart perfectly. Red thai basil makes a big difference, in my opinion. You can also add other vegis to your own liking.
Combine sugar and pepper in a small bowl. Combine fish sauce, rice vinegar and soy sauce in another bowl. Have everything ready to go (Note: I actually do 2-3x the amount to have on hand to moisten the dish if needed).
Heat a wok over high heat. Add 2 Tbsp. oil and heat until a piece of the garlic sizzles immediately when dropped into the wok. Stir fry for 30 seconds until garlic is golden. Add the chilies and stir fry another 30 seconds.
Add the meat and stir fry until brown (1-3 minutes). Add the sugar mixture and toss to mix. Add the fish sauce mixture and continue stir frying until the sauce bubbles and thickens a little, about one minute.
Add the vegis and stir fry about 2 minutes. Add the rice noodles and stir/fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more sauce if needed. Add most of the basil (reserve a little for garnish), and toss gently until it begins to wilt. Transfer to a platter and garnish with basil. Good luck…this recipe is delicious.
Bookmarking this gorgeous meal. It looks fabulous and I have a thing about cooking beautiful food right now.
Carolyn
Thanks so much. It really is one of my ultimate favorite recipes…might be the favorite recipe. It is beautiful too – great colors. Thanks for commenting.
this looks wonderful
If you have access to the ingredients, I hope you’ll give it a try. Thanks for checking it out.
Mmmm. That looks awesome! Did you have to get the noodles at an Asian food store?
Being from the Pacific NW, I’m spoiled with Asian markets. You will have to buy the noodles there. To find all the ingredients, you’d have to make sure your Asian market carries Thai ingredients. If you can work it out, you’ll love the results.
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Wow, this looks so great and easy as well. I love Thai food and I love Drunken Noodles!!!!! I tried it once and it was a total disaster, my poor husband ate all of it though without complaining. I hope to try this soon. Thanks for sharing.
I have a few recipes on watermelonandwasabi.blogspot.com, still horribly amateur since I’m new to both cooking and blogging
I hope you will try it. It seriously is yummy. It looks like you have a good start to your blog. The recipes look great – lots of flavors. It will be fun to check back.
Can I make the bad joke: Drunken noodles… I guess you shouldn’t eat these while driving. Sorry, had to get that out. This looks fantastic and I would love if you would share it on my foodie friday party today. I will pin it too.
LOL – I’m always up for a “bad” joke.
Did I miss it? I generally link up with you, so I hope I didn’t miss it. I’ll be there this week.
Hi there. This week’s Food on Friday is all about mushrooms! So it would be great if you linked this in. This is the link . Have a good week.
PS I am a follower of your blog. I know you have linked in before, too – which is great. Would you consider following Carole’s Chatter back – or are you already?
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Hello! This recipe looks delicious!!! Will be trying it very soon. Stomach is rumbling already
I can’t imagine you will be disappointed. Let me know how it goes. You’re actually making me want to run out to the asian market right now.
My hubby and made it last night. 100% awesome, great meal! I’m totally looking forward to eating the leftovers for lunch today. Thanks for the recipe!
I’m so glad you loved it! I could eat the leftover over and over again. It reheats well.. Enjoy lunch today!
I love thai food and i’m lookng forward to making this! just had a quick question: i like my food really spicy, will the sugar that’s added to the dish affect the spicyness of the dish?
I don’t find that it does. You could try and reduce the sugar a bit. The thai chilies really make a difference to the spice level, so I would amp those up. I hope you enjoy. Let me know! We just had it on Monday night for dinner, and I’m looking forward to left overs for lunch. It really makes a lot of food. My husband said, “Are you cooking for 15 tonight?”