Flavorful, aromatic and delicious…

I cannot explain how much I adore Thai cuisine. Thinking of Thai dishes, the first thing that comes to my mind is ‘how refreshing’! The aromatic ingredients used in it opens up my senses and I’ll be seen taking deep breaths in and in and it’s delicious.

I fell in love with Thai cuisine the moment I tried it, in fact I just love all the thai dishes. Since I am not a native of Thailand, I really don’t have any family recipes that I can share with you all. Every time I taste different Thai dishes, I try to recreate them in my kitchen. I have a good understanding about the ingredients used and with some internet search I kinda recreate those dishes. I’d already shared the recipe for making Panang beef curry, one of my favorites. The other day, I’d tried pad kee mao at a Thai restaurant, which is called as drunken noodles and couldn’t resist trying it in my kitchen. I searched the internet for some good recipes and obviously I came across many. As always my criteria was easy to make recipes that taste good, and I found such a recipe. I didn’t wait too long, tried it in my kitchen right away and it turned out delicious. However, at most Thai restaurants pad kee mao will be very saucy, may be that’s why it’s called drunken noodle stir fry :) The key ingredient that gives the aromatic flavor to pad kee mao is basil so if you are making this dish have lots of basil ready.

I used gluten free spaghetti, you could use thick rice noodles or thin noodles instead.

Pak Kee Mao

Ingredients

  • Spaghetti or rice noodles

To grind in mortar and pestle or in a blender

  • Garlic- 3 cloves
  • Green chilly- 3
  • Cilantro stems- 2 handful
  • Whole pepper corns- 1/2 tsp

For Cooking:

  • Oil- 3 tbsp + 1 tbsp
  • Chicken, boneless cubed or cut into stripes- 2 chicken breasts or thighs
  • Onion, diced- 1
  • Celery, diced 2 inch- 3 stalks
  • Red pepper, cut into wedges- 1
  • Soy sauce- 3 tbsp
  • Oyster sauce- 3 tbsp
  • Ground pepper- 1/2 tsp
  • Basil leaves- 12 to 15

Instruction

  • Cook the spaghetti or rice noodles in boiling water seasoned with salt. When it’s tender drain the water and rinse under cold water. Drizzle a couple of tablespoons of oil over the cooked spaghetti so that it will stay separated, keep aside.
  • Grind the ginger/garlic/cilantro steams and whole peppercorns in a mortar and pestle or in a blender to a coarse paste, keep aside.
  • Place a wok or large wide pan over medium heat, add 3 tbsp oil, let it turn hot.
  • Add the chicken and cook till it’s almost cooked.
  • Keep the chicken to one side of the pan.
  • Add 1 tbsp of oil to the other side of the pan and add the ground mixture in the oil, saute till aromatic.
  • Combine with the chicken.
  • Add the onions, celery and red peppers.
  • Let the veggies cook for a couple of minutes. Don’t over cook the veggies, it should stay crisp.
  • Add the soy sauce and oyster sauce, little water combine well, let cook for a minute.
  • Add ground pepper, combine well.
  • Garnish with basil leaves, cook for a minute.
  • Finally, add the cooked spaghetti or noodles, combine well.
  • If the dish is too dry, add little water and cook for a few seconds.
  • Serve hot and garnish with basil leaves.

 

 

Pad Kee Mao with Spaghetti - Thai dish
 
Ingredients
  • Spaghetti or rice noodles
To grind in mortar and pestle or in a blender
  • Garlic- 3 cloves
  • Green chilly- 3
  • Cilantro stems- 2 handful
  • Whole pepper corns- ½ tsp
For Cooking:
  • Oil- 3 tbsp + 1 tbsp
  • Chicken, boneless cubed or cut into stripes- 2 chicken breasts or thighs
  • Onion, diced- 1
  • Celery, diced 2 inch- 3 stalks
  • Red pepper, cut into wedges- 1
  • Soy sauce- 3 tbsp
  • Oyster sauce- 3 tbsp
  • Ground pepper- ½ tsp
  • Basil leaves- 12 to 15
Instructions
  1. Cook the spaghetti or rice noodles in boiling water seasoned with salt. When it's tender drain the water and rinse under cold water. Drizzle a couple of tablespoons of oil over the cooked spaghetti so that it will stay separated, keep aside.
  2. Grind the ginger/garlic/cilantro steams and whole peppercorns in a mortar and pestle or in a blender to a coarse paste, keep aside.
  3. Place a wok or large wide pan over medium heat, add 3 tbsp oil, let it turn hot.
  4. Add the chicken and cook till it's almost cooked.
  5. Keep the chicken to one side of the pan.
  6. Add 1 tbsp of oil to the other side of the pan and add the ground mixture in the oil, saute till aromatic.
  7. Combine with the chicken.
  8. Add the onions, celery and red peppers.
  9. Let the veggies cook for a couple of minutes. Don't over cook the veggies, it should stay crisp.
  10. Add the soy sauce and oyster sauce, little water combine well, let cook for a minute.
  11. Add ground pepper, combine well.
  12. Garnish with basil leaves, cook for a minute.
  13. Finally, add the cooked spaghetti or noodles, combine well.
  14. If the dish is too dry, add little water and cook for a few seconds.
  15. Serve hot and garnish with basil leaves.