Drunken Noodles Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pad Kee Mao is a spicy Thai stir-fry with rice noodles, shrimp, and fresh basil in a fiery sauce. Despite its name, no alcohol is involved; the dish balances heat with sweet and savory flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cloves garlic
- 3 Thai chilies ( red preferred )
- 20 oz. (600g) fresh wide rice noodles (or 8 oz (230g) dry rice stick noodles, divide into two equal portions)
- 4 tablespoons oil
- 1 - 2 fresh red chili (sliced into thick pieces)
- 3 oz. (80g) medium-sized shrimp (6 shrimp, shelled, deveined. tail-on )
- 3 oz. (80g) baby corns (cut into halves)
- 3 oz (60g) gailan (Chinese kale, cut into pieces)
- 2 eggs (beaten, optional)
- 1/2 cup holy basil (or Thai basil, packed, use only the leaves)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Maggi sauce (or Gold Mountain sauce)
- 2 tablespoons fish sauce
- 3 tablespoons Sweet soy sauce (Thai Healthy Boy brand or ABC Kecap Manis)
- 2 tablespoons sugar
- 2 tablespoons water
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1830mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 384mg
- Calcium
- 101mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1830MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.