Recipes Cuisine Asian Thai Pad Kee Mao 4.3 (77) 54 Reviews 25 Photos Pad kee mao translates to "drunken stir-fry" in English. These Thai drunken noodles are one variation of many such dishes that are commonly hawked by street-side vendors in Bangkok. The drunken description comes from the fact that it originated in late-night revelers' kitchens after stumbling home from the nightclubs in the wee hours of the morning. Submitted by Deborah B Updated on March 22, 2023 Save Rate Print Share Close Add Photo 25 25 25 25 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 1 hr Total Time: 1 hr 40 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 3 ½ ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles) 1 ½ teaspoons olive oil 2 cloves garlic, minced ½ teaspoon thick soy sauce 2 teaspoons white sugar 1 ½ teaspoons olive oil 2 cloves garlic, minced ½ pound pork (any cut), thinly sliced 1 serrano pepper, minced, or more to taste 30 fresh basil leaves, chopped ½ teaspoon thick soy sauce 1 teaspoon white sugar 1 teaspoon salt ½ cup bean sprouts Directions Place dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain noodles and set aside. Heat 1 1/2 teaspoons olive oil in a wok or large skillet over low heat. Cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in soaked noodles, 1/2 teaspoon thick soy sauce, and 2 teaspoons sugar. Cook and stir until noodles have absorbed soy sauce and turned brown, about 3 minutes. Remove noodles from the skillet. Heat remaining 1 1/2 teaspoons olive oil in the wok over low heat; stir in remaining 2 minced garlic cloves and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high and stir in pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return noodles to the wok and stir in bean sprouts. Cook and stir until heated through, about 5 more minutes. Tips Look for thick soy sauce at Asian specialty grocery stores. I Made It Print 97 home cooks made it! Nutrition Facts (per serving) 218 Calories 9g Fat 26g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 218 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 13% Cholesterol 22mg 7% Sodium 708mg 31% Total Carbohydrate 26g 10% Dietary Fiber 1g 3% Total Sugars 4g Protein 7g 14% Vitamin C 4mg 4% Calcium 24mg 2% Iron 1mg 4% Potassium 129mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.