The weather is crazy good today and with me house arrested under the pretext of rains, my body is demanding an exciting bowl of comfort food. For today, that is going to be my new found love, “Pad kee Mao”. This dish is exciting, enticing and bursting with hot and sweet flavors. Perfect to go along with this weather, i am going to enjoy a bowl of this irresistible noodles and share its flavors with you 🙂 Read on !!
Hello my folks !! I have been away from the world of blogging for a while and was taking some time off to recharge myself. You know how that is with bloggers .. between crazy phases of cooking and recipe creations, we start to get tired and then one day, all of this becomes too monotonous. When that starts to happen with me, i simply take a break and give myself some “me time” 🙂 Though i might take smaller breaks in the near future too, i could not keep myself from posting today and thought of sharing my lunch with you all today with this recipe.
Pad Kee Mao is a Chinese inspired dish which has been adapted by the Thai cuisine and now pretty popular in Thailand. Pad Kee Mao is known as “Drunken Noodles”.. Cool eh ! Now, there are various theories about the origin of this name but the one i really relate with is the aesthetic appeal of this dish. These noodles uses a base of light soya sauce which works like gravy for these noodles and the color of the gravy looks similar to alcohol. Read more about this dish here
The name of this dish is exciting enough to give the recipe a go.
I had tried this dish a few weeks back (also on a rainy- cold day) at an eatery and had enjoyed every bit of it. It was spicy, hot and messy but with a tinge of sweetness which hit all the perfect notes of likes for me 🙂 I had bookmarked this dish for a while now and today when the weather turned a bit cold, i knew the family would love this for lunch ! This dish is quick to make and is a crowd pleaser. So, lets jump to the recipe right away !!
Vegan Drunken Noodles – Pad Kee Mao
Vegan Drunken Noodles - Pad Kee Mao
- dried flat spaghetti (traditionally rice noodles are used but i am using durum wheat noodles) – 1 pound/0.5 kgs
- Water for boiling and cooking the noodles
- Salt to taste
- Black pepper to taste
- sesame seeds (mix of white and black) – 1 tablespoon
- sesame oil- 1 tablespoon
- vegetable/canola oil- 1 tablespoon
- onion-1 medium , thinly sliced
- bell peppers-1/2 cup , thinly sliced
- carrots-1/2 cup , cut into sticks
- broccoli-1/2 cup , cut into florets
- 3-4 garlic pods, thinly sliced
- 4-5 baby corn, cut in halves
- light soy sauce- 1/3rd cup
- dark soy sauce- 1 tablespoon
- brown sugar- 1 tablespoon
- oelek sambal / thai chili paste- 1 tablespoon
- lemon juice (or tamarind juice)- 1 tsp
- Begin with boiling the noodles as per the instruction provided on the pack of the noodles. Once it reaches Al-dente, drain and keep aside.
- Now, we would make the sauce. For the sauce, mix all the ingredients for the sauce in a bowl and stir till homogeneous. Keep aside.
- Take a wok. Add in the oil and let it heat up. Now, add in the garlic pods and fry for a few seconds. Now, add in the vegetables and sprinkle salt and pepper on top. Saute on high heat for a couple of minutes or till the vegetables are Al-dente.
- Next, add the drained prepared noodles in the wok and saute till everything is mixed together. Pour the sauce on top and with the help of 2 forks/spatulas/spoons, stir the sauce with everything till the noodles are coated well with the sauce. The sauce might look runny and in excess for the noodles .. that’s the point 🙂
- Serve straightaway with sesame seeds on top.
These noodles are delicious to core !!
I kept saying this phrase again and again ” OMG this is so yum ” while i chomped down the first serving of these noodles. They are simply full of flavours and hit the right spot between hot and sweet ! My family gave these noodles a full 10/10 and we loved it so much that i will be making this for 2 days in a row. Give it a go yourself and find out why i am turning such a fan for this 🙂
If you would like to create a full menu around this dish, try some of my other favorites :