Easy 25-min. Thai Drunken Noodles
Thai Drunken Noodles aka Pad Kee Mao. Savoury, spicy noodles coated in sauce, with chicken, gai-lan, garlic, red chili, and holy basil. Ready in 25 minutes or less and fantastic for dinner or lunch. These noodles do not contain alcohol despite the name. Recipe:
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Glass Noodle Stir-Fry Recipe Pad Woon Sen ผัดวุ้นเส้น - Hot Thai Kitchen!
We’ve seen glass noodle salad and glass noodle pad thai, now let’s see what else we can do with these delicious noodles!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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SPICE UP your weekly menu with this quick + easy Noodles Recipe
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LEARN HOW TO MAKE AN EASY AND QUICK SWEET + SPICY NOODLES RECIPE TODAY!
LAY HO LAY HO! If there's noodles, I'm game! Join me in this episode and learn how to make an easy, quick, and tasty sweet and spicy noodles stir fry recipe right at home! Let's begin
Ingredients:
4 pieces garlic
small piece ginger
5 sticks green onion
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
splash toasted sesame oil
1/2 tbsp maple syrup
1/4 cup peanuts
1 tsp white sesame seeds
140g dry ramen noodles
2 tbsp avocado oil
1 tsp gochugaru
1 tsp crushed chili flakes
Directions:
1. Bring some water to boil for the noodles
2. Finely chop the garlic and ginger. Finely chop the green onions keeping the white and green parts separate
3. Make the stir fry sauce by combining together the doubanjiang, soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and maple syrup
4. Heat up a nonstick pan to medium heat. Add the peanuts and white sesame seeds. Toast for 2-3min, then set aside
5. Boil the noodles for half the time to package instruction (in this case 2min). Gently loosen the noodles with chopsticks
6. Place the pan back to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for about 1min
7. Add the gochugaru and crushed chili flakes. Sauté for another minute
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add the green onions, toasted peanuts, and sesame seeds but save some for garnish
9. Sauté for a couple of minutes, then plate the noodles. Garnish with the remaining peanuts, sesame seeds, and green onion
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Thai Drunken Noodles (Pad Kee Mao)
Spicy Thai Noodles from the streets of Thailand!
Best substitute for Thai Basil is regular basil (which actually tastes similar to Thai Holy Basil which is traditionally used in Pad Kee Mao!)
Spicy Thai Noodles | This Savory Vegan
These Spicy Thai Noodles are quick, simple and totally mouthwatering. Bulk them up with extra veggies for a better than takeout vegan dinner at home.
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Wusthof Knife
Portabel Gas Stove Gold
Boos Cutting Board
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Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
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Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
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Music by KoVu & Michaella - Love Me Anyway -
Music by Colin Magalong - Blossom (Lenno Remix) -
Music by Dylan Rockoff - Feeling Fine -
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Ingredients
For the Protein
8 oz pork, chicken, beef, shrimp, extra firm tofu or mixture of the proteins
1 tsp fish sauce
1 clove garlic, grated
pinch of white pepper
For the Sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp dark soy sauce
2 tbsp palm sugar or honey
pinch of white pepper
For the Stir-fry
2 tbsp cooking oil
8 cloves garlic, crushed then chopped
1 to 5 Thai chili, crushed then chopped
1 large shallot, sliced
6 oz Chinese broccoli or broccolini, cut into bite size
1 lb fresh rice noodle sheets, cut into large chunks and separated or dried rice noodles soaked in hot water for 15 minutes then drained
1 red chili, sliced, optional
Handful basil leaves (approximately 2 cups)