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May 23, 2002 02:11 PM

Pad Kee Mow recipe wanted

  • d

I am trying to find a good recipe for Pad Kee Mow. This may be listed as Pad Ki Moo or some other similar name. It also sometimes shows up as Drunkard's noodles or simply as Thai Spicey Noodles. I got one off of RecipeSource but it did not make the dish I so love.

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  1. b
    Buen Provecho

    Phad Kee Mow ROCKS! I love those spicy noodles so much I could eat them each and every time we go for Thai food and not get bored. Try - it's got some Thai recipes, but sadly I didn't see one for Phad Kee Mow on the site. On an up note though, the recipes are by Kosma Loha-unchit, and if you're into reading cookbooks you might track down two of the titles she has to her credit - It Rains Fishes (the earlier of the two, and apparently a good primer on the different flavor aspects that are emphasized in Thai food, and what products to buy to achieve them and balance them out in the home kitchen), and Dancing Shrimp both of which I've heard many many rave reviews about. I've been meaning to get copies of those books for conducting Thai cooking experiments at home. I'll be checking back to see if anyone posts a recipe. Good luck!

    1 Reply
    1. re: Buen Provecho

      Pad Kee Mao (pad = fried, kee = shit, mao = drunk) is one of those Thai dishes that will be different everywhere you get it. The "kee" part doesn't refer to an ingredient but to the Thai tendency to combine the word for shit as a kind of affectionate diminutive, in this case "kee mao" for somebody who's a "drunk shit."

      In Thailand, pad kee mao is basically grandma's spicy noodles for when you're hungover and it will never be the same in any two places. It will always have rice noodles, fish sauce, garlic and lime juice and prik kee noo (mouse shit chili's, which give it the heat) but it may also have other ingredients, depending on the grandmother.

      It definitely won't have green pepper or spanish onion (not in Thailand anyway). By the way, the prik kee noo are MUCH hotter than serranos, so it's difficult to duplicate the heat. A typical version of this dish in Bangkok would have a dozen of these chilis in it.

    2. Drunken Noodles, more properly called "Drukard's Noodles", as it is supposedly good for hangovers, is a Pad or Phat dish, Pad meaning "stir fry". This recipe comes from "What's Cooking Thai"{ by Christine France. I have many other Thai cookbooks, but this is the only one that has this recipe.

      6 oz. rice stick noodles
      1 tbsp. vegetable oil
      1 garlic clove, crushed
      1 small green chilies (serrano), chopped
      1 small Spanish onion, thinly sliced
      5 1/2 oz. lean ground pork or chicken
      1 small bell pepper, deseeded and finely chopped
      4 kaffir lime leaves, finely shredded
      1 tbsp. dark soy sauce
      1 tbsp. light soy sauce
      1/2 tsp. sugar
      1 tomato, cut into wedges
      1 tbsp. Thai basil, or sweet basil leaves

      1. Soak the rice sticks in hot water for 15 mins. Drain well.

      2. Heat oil in a wok and stir-fry the garlic, chilies, and onion for 1 min.

      3. Stir in the pork or chicken and stir-fry on high flame for an additional minute, then add the green pepper and continue to fry for another 2 mins. or so.

      4. Stir in the lime leaves, soy sauces, and sugar. Add the noodles and tomato, and toss well to heat thoroughly.

      5. Sprinkle with basil and serve immediately.

      Tip: Kaffir lime leaves can be gotten at any of the Bang Luck markets, or 99 Ranch Market in the freezer section, if they don't have the fresh.

      I hope this is what you are looking for.

      1 Reply
      1. re: Deirdre
        Buen Provecho

        Thanks for your recipe Deirdre - it looks good, but doesn't sound, to me, at all like the Drunkard's Noodles that I've had (but then again I'm in Seattle not L.A. - maybe the recipe you posted is closer to Dr. Jerry's recollection). The noodles I've had have lots more vegies involved and are WIDE fresh chow fun style noodles not at all like what I've seen as rice sticks. The dish also seems to have some ingredient that makes it relatively saucy, but definitely w/o a singularly identifiable flavor of soy sauce - I'd also guess there's some fish sauce (nam pla?) and some kind of dried chile in it. Still, I'll give your recipe a try and see how it turns out. Thanks.

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