Pad Kee Mao is a traditional Thai recipe for a classic stir-fry dish of noodles with vegetables, chillies and holy basil in a soy sauce base. The full recipe is presented here and I hope you enjoy this classic Thai version of: Pad Kee Mao.
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This is a very versatile Thai dish that can be made with just about any kind of noodle or pasta. Pretty much anything can be made 'kee mao' by adding plenty of chillies, fresh green peppercorns and Thai holy basil. In Thai, the dish's name can be translated thus: pad literally means 'to stir fry' and kee mao means a 'drunkard' or someone who likes to drink too much. It's said that the dish is a common drinking food and also that it's a good cure for a hangover.
Ingredients:
2 tbsp groundnut oil
250g fresh, wide, noodles
6 ears of baby corn, halved lengthways
100g white tofu (or seafood such as shrimp or squid)
2 tbsp fresh green peppercorns
2 tbsp garlic, chopped and crushed
1 tbsp small chillies, smashed in a mortar
1 orange chilli, finely sliced into rings
80g Thai holy basil (leaves and flowers)
1 1/2 tbsp oyster sauce
1 tsp dark soy sauce
1 1/2 tsp golden mountain soy sauce
1 tbsp white soy sauce (or fish sauce)
2 tsp white sugar (or palm sugar)
4 tbsp water (about)
1/4 tsp vinegar
Method:
Peel the noodles apart one by one to separate then set aside. If you are using tofu add oil to a wok and pre-fry until golden then set aside.
Add the 2 tbsp groundnut oil to a wok and heat until smoking before adding the garlic, chillies and green peppercorns. Stir fry for about 1 minute, or until the garlic browns then add the vegetables and seafood (if using). Keep stir frying the mixture for about 1 minute (if the mixture begins to stick add a little water).
Add the tofu (if using) then ad the noodles (add more water if the pan gets too dry). After stir frying for about 2 minutes add the soy sauces, sugar and oyster sauce. Stir thoroughly to combine then add the basil and vinegar. Stir to mix and cook until the basil has wilted. Serve immediately.
