Pad Kee Mao (Thai Drunken Noodles) Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 pound ground pork
  • 2 ½ tablespoons soy sauce, divided
  • 5 tablespoons Shaoxing wine, divided
  • ½ teaspoon white pepper, divided
  • 3 scallions, chopped
  • 1 tablespoon brown sugar
  • 1 teaspoon oyster sauce
  • 1 ½ tablespoons fish sauce
  • 2 tablespoons neutral oil
  • 4 cloves garlic, minced
  • 1-inch knob fresh ginger root, peeled and minced
  • ½ large shallot, finely chopped
  • 4 Thai chile peppers, sliced and deseeded
  • 1 (14 ½-ounce) can baby corn
  • 1 pound extra-wide rice noodles, cooked to al dente
  • 2 cups spinach
  • 4 Thai basil leaves
Directions
  1. In a bowl, combine the pork, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, ¼ teaspoon of white pepper, and the white parts of the scallions. Set aside to marinate or keep for up to 8 hours in the refrigerator.
  2. Make the sauce by whisking together 1 ½ tablespoons of soy sauce, brown sugar, oyster sauce, fish sauce, and ¼ teaspoon of white pepper. Set aside.
  3. Heat the oil in a wok over medium heat. Once hot, add the marinated pork and crumble until browned. Once cooked through, remove the pork from the wok.
  4. Add the garlic, ginger, and shallot and stir until softened, about 2 minutes. Add the sliced chiles and corn and stir to soften.
  5. Add the remaining 4 tablespoons of Shaoxing wine and bring to a simmer. Reduce the wine until almost no liquid is left in the skillet, about 5 minutes.
  6. Add the softened noodles and spinach and toss to combine with the vegetables. Toss until spinach is wilted and bright green.
  7. Toss the sauce into the noodles, then toss the basil into the mixture. Add the reserved pork back into the noodles and toss to combine.
  8. To serve, top with the chopped green parts of the scallions.