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Drunken noodles, Pad Kee Mao Recipe

Ingredients for people

  • Large rice noodle(s) : 250 g
  • Baby sweetcorn : 12 whole
  • Tofu : 350 g
  • Green peppercorns : 60 g
  • Garlic clove(s) : 4 whole
  • Red chilli(s) : 3 whole
  • Thai basil : 1 bunch
  • Oyster sauce : 45 ml
  • Dark soy sauce : 50 ml
  • Light soy sauce : 30 ml
  • Palm sugar : 30 g
  • Purple broccoli(s) : 12 whole
  • Black vinegar : 15 ml
  • Peanut oil : 6 cl
  • Dried red chilli(s) : 1 Tsp
  • Rice flour : 20 g
Method
  • 1

    Put a large pan of water on to boil for the noodles.

  • 2

    Peel and chop the garlic, cut the corn in half lengthwise, finely slice the chilli, try to keep the seeds as this dish should be hot! Pick the leaves from the basil.
    Drain the tofu and press between kitchen paper or a j cloth with a small weight on top, do this for around 15 minutes, then cut into 1 inch dice.
    Trim the bottoms of the broccoli.
    Toss the diced tofu in the rice flour and dried chilli flakes

  • 3

    Cook the noodles in the water and at the same time steam the broccoli over the top of the pan. Cook for 4 /5 minutes and the drain. At the same time:
    Heat a wok, add the peanut oil, when hot add the tofu and fry till golden, remove and drain on kitchen paper, add the garlic, peppercorns and chilli to the hot oil.
    Be carefull not to burn the garlic!
    Fry for a few seconds then add the corn and broccoli, next add the sauces and palm sugar then add the noodles and fry for another minute or two, you may need to add a little water at this point. Add the vinegar and basil at the end, when the basil is wilted its ready to serve.

  • 4


Chef's tip

«This dish is vegetarian but the addition of fish sauce would probably still be done in Thailand, so make sure you ask if you are vegetarian!»

A simple Thai vegetarian noodle dish of stir fired tofu, baby corn and Kee mao flavours: chilli, peppercorns and holy basil.

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(3 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  0h

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