hi hello everyone! Tonight we’re cooking up a request that a lot of folks have asked for, which is a Thai dish called Pad Kee Mao or “Thai Drunken Noodles,” as it is known as here in the states.

For those following along, a Pad Kee Mao actually has many similarities to another noodle dish which we have already done, which is a Pad See Ew. Not only do both rely heavily on the use of dark soy sauce and oyster sauce, but they also prominently features the ingredient which many of you may know as the my personal arch nemesis, which is fresh chow fun rice noodles. Aside from our chow fun and dark soy sauce elements however, a pad kee mao also contains a few additional veggies which you won’t find in a pad see ew, which traditionally just contain gailan.

Bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 4 cloves garlic

• 1 inch (about 1 tbsp) ginger

• 8 oz ground pork

• 16 oz fresh chow fun

• 1 red bell pepper

• 1/2 medium white onion

• 1 medium head broccoli (or gailan)

• 6-8 thai chiles

• 1/4 cup (about 30 leaves) thai basil

• 2 eggs

• peanut oil (or vegetable)

INGREDIENTS (sauce)

• 2 tbsp dark soy sauce

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp black vinegar

• 4 tbsp fish sauce

• 2 tbsp sambal oelek

• 2 tbsp oyster sauce

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp shaoxing wine (or dry sherry)

• 1 star anise pod

• 1/2 tsp white pepper

• 1/2 tsp corn starch