Drunken Noodles with Glass Noodles (Pad Kee Mao Woon Sen)

Name: Drunken Noodles with Glass Noodles (Pad Kee Mao Woon Sen)
Total time: 2400 s
Yield: Serves the whole family
Ingredients: 4 tablespoons oil (about 60 ml); 10 Thai bird's eye chilies, pounded; 2 tablespoons garlic, pounded (about 30 grams); 4 tablespoons ground pork (about 60 grams); 2 handfuls bamboo shoots (about 1 cup/100 grams); 1/4 head carrot, julienned (about 1/3 cup/40 grams); 5 baby corn, sliced (about 1/2 cup/60 grams); 10 green beans, cut into pieces (about 1/2 cup/60 grams); 1 cup mixed bell peppers (red, green, yellow) (about 100 grams); 3 handfuls glass noodles (about 3 ounces/85 grams, soaked); 3 teaspoons sugar (about 12 grams); 1 teaspoon seasoning powder (or chicken bouillon); 1 tablespoon fish sauce (about 15 ml); 2 tablespoons soy sauce (about 30 ml); 2 tablespoons oyster sauce (about 30 ml); 1/2-1 tablespoon dark sweet soy sauce (about 7–15 ml); 2 handfuls fresh Thai basil leaves (about 1 cup/20 grams)

ImAiw Wattanakorn @lmAiw

ปทุมธานี

When I was in college, I worked part-time at a made-to-order restaurant, and the Pad Kee Mao dishes were always bestsellers. I adapted the recipe for my family for days when we want something other than rice. You can make it with instant noodles, wide rice noodles, or even spaghetti. Some family members like to eat it as a main dish, while others enjoy it on its own—it's up to you.

ImAiw Wattanakorn @lmAiw

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Ingredients

40 minutes

Serves the whole family

4 tablespoonsoil (about 60 ml)
10Thai bird's eye chilies, pounded
2 tablespoonsgarlic, pounded (about 30 grams)
4 tablespoonsground pork (about 60 grams)
2 handfulsbamboo shoots (about 1 cup/100 grams)
1/4 headcarrot, julienned (about 1/3 cup/40 grams)
5baby corn, sliced (about 1/2 cup/60 grams)
10green beans, cut into pieces (about 1/2 cup/60 grams)
1 cupmixed bell peppers (red, green, yellow) (about 100 grams)
3 handfulsglass noodles (about 3 ounces/85 grams, soaked)
3 teaspoonssugar (about 12 grams)
1 teaspoonseasoning powder (or chicken bouillon)
1 tablespoonfish sauce (about 15 ml)
2 tablespoonssoy sauce (about 30 ml)
2 tablespoonsoyster sauce (about 30 ml)
1/2-1 tablespoondark sweet soy sauce (about 7–15 ml)
2 handfulsfresh Thai basil leaves (about 1 cup/20 grams)

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Steps

40 minutes

1

Heat a wok and add the oil. Add the pounded garlic and chilies, and stir-fry until fragrant. Add the ground pork and stir-fry until cooked through.
2

Add the bamboo shoots and stir-fry to combine. Then add the green beans, carrots, baby corn, and mixed bell peppers. Stir-fry until the vegetables are just tender.
3

Add the soaked glass noodles. Season with sugar, seasoning powder, fish sauce, oyster sauce, soy sauce, and dark sweet soy sauce. Stir-fry over medium-low heat to prevent the noodles from sticking or burning. Mix everything well and adjust the seasoning to taste.
4

Add the Thai basil leaves at the end. Stir-fry just until wilted, then turn off the heat. Serve hot.