Pad Kee-Mao
also called pad kee mao · drunken noodles · drunken noodle · phat khi mao · pad ki mao · pad kimao
- Thai Kitchen
- serves 2
- about 25 min
- Noodles
Three ways to read this recipe
The table
| 8(stemmed)Thai chiles | pound to a rough paste | stir-fry 3 min | char 2 min | toss off the heat |
| 6 clovesgarlic | ||||
| 6 oz(170 g)ground pork | ||||
| 2 Tbsvegetable oil | ||||
| 12 oz(340 g; sen yai, warmed and pulled apart)fresh wide rice noodles | ||||
| 2 Tbsoyster sauce | stir the sauce | |||
| 1 Tbsthin soy sauce | ||||
| 1 tspdark soy sauce | ||||
| 2 tspfish sauce | ||||
| 1 tspsugar | ||||
| 1 1/2 cups(leaves, packed)holy basil | ||||
| 4(cut in 2-in lengths)long beans | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
1pound to a rough paste
2stir-fry 3 min
goes in with what step 1 made
3stir the sauce
4char 2 min
goes in with what step 2 made
5toss off the heat
goes in with what steps 3 and 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 5 mintwo waits that overlap count once
- Needs you
- 5 minof the steps that give a time
3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 25 min.
pound to a rough paste
not timedfrom the start
stir the sauce
not timedfrom the start
stir-fry 3 min
3 minneeds youfrom the start
char 2 min
2 minneeds you3 min in
toss off the heat
not timed5 min in
- needs you
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need mortar · wok
Goes with
See how it is written
>> title: Pad Kee-Mao
>> category: Noodles
>> tags: noodles, pork, thai, chiles, wok
>> counters: Thai Kitchen
>> aka: pad kee mao, drunken noodles, drunken noodle, phat khi mao, pad ki mao, pad kimao
>> servings: 2
>> time: 25 min
>> step.1: pound to a rough paste
>> step.2: stir the sauce
>> step.3: stir-fry 3 min
>> step.4: char 2 min
>> step.5: toss off the heat
Pound @Thai chiles{8}(stemmed) and @garlic{6%cloves} to a rough paste in a #mortar{} — rough, so you meet a piece of chile now and then rather than an even burn.
Stir @oyster sauce{2%Tbs}, @thin soy sauce{1%Tbs}, @dark soy sauce{1%tsp}, @fish sauce{2%tsp} and @sugar{1%tsp} together in a bowl. There is a quarter of the sugar that goes into pad see-ew here, and that is the whole difference between the two plates.
Stir-fry @&(~2)chile paste{} with @ground pork{6%oz}(170 g) in @vegetable oil{2%Tbs} in a #wok{} over the highest heat you have for ~stirfry{3%min}.
Char @fresh wide rice noodles{12%oz}(340 g; sen yai, warmed and pulled apart) into @&(~1)pork{} for ~stirfry{2%min}, pressing them flat between turns.
Toss @&(~1)noodles{} with @&(~3)sauce{}, @holy basil{1 1/2%cups}(leaves, packed) and @long beans{4}(cut in 2-in lengths) off the heat, until the basil collapses. Holy basil is not Thai basil — it is peppery rather than aniseed, and it is what the dish is named around.