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ก๋วยเตี๋ยวและเส้น • ไทย
เกี่ยวกับ Pad Kee Mao
Spicy drunken noodles with basil
How to Make Pad Kee Mao (Traditional & Healthy Version)
Pad Kee Mao, also known as Drunken Noodles, is a beloved stir-fried noodle dish from Thailand that bursts with bold flavors and aromatic ingredients. This vibrant meal is a staple in Thai street food culture, renowned for its fiery taste, fragrant Thai basil, and chewy wide rice noodles. Traditionally enjoyed as a late-night meal, Pad Kee Mao is said to be the perfect comfort food after an eventful evening, hence its nickname. The dish combines tender chicken, colorful vegetables, and a savory-sweet sauce, making it both satisfying and wholesome. What sets Pad Kee Mao apart is its use of fresh ingredients like garlic, chili, and Thai holy basil, creating a harmony of spicy, sweet, and umami flavors. The sauce features a blend of light soy sauce, oyster sauce, and a hint of fish sauce, all of which are iconic in Thai cuisine. For those who love a bit of heat and crave a deliciously healthy noodle dish, Pad Kee Mao is a top choice. Preparing it at home allows for full control over the ingredients, ensuring a lighter, nutrient-rich meal without sacrificing authenticity or flavor.
วัตถุดิบ(สำหรับ 1 large bowl (approx. 350g per serving))
- 200g Wide rice noodles (fresh or soaked dried sen yai)
- 150g Chicken breast (thinly sliced)
- 3 cloves Garlic (finely chopped)
- 3 Thai bird's eye chilies (finely chopped)
- 1/2 cup Red bell pepper (sliced)
- 1/3 cup Carrot (thinly sliced)
- 1 cup Thai holy basil leaves (Bai Krapao)
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Fish sauce
- 1 tsp Brown sugar
- 1 tbsp Vegetable oil (or canola oil)
- 1/4 cup Onion (sliced)
วิธีทำ
- 1
Soak dried rice noodles in warm water for 30 minutes, or use fresh noodles directly. Drain well before cooking.
5 minutes
Do not over-soak; keep noodles slightly firm to prevent them from breaking during stir-frying.
- 2
Prepare all vegetables: slice the red bell pepper, carrot, and onion. Finely chop the garlic and chilies. Slice the chicken breast thinly.
5 minutes
Have all ingredients ready before you start cooking for a smooth stir-fry process.
- 3
Heat oil in a large wok over medium-high heat. Add garlic and chilies, stir-frying until fragrant.
2 minutes
Stir constantly to avoid burning the garlic, which can turn bitter.
- 4
Add the chicken slices and stir-fry until just cooked through, about 2-3 minutes.
3 minutes
Thin slices cook quickly and stay tender.
ทำไมเมนูนี้จึงดีต่อสุขภาพ
Pad Kee Mao is a healthy choice because it features fresh, whole ingredients and minimal processed additives. By using lean protein, a variety of vegetables, and controlling the oil and sugar content, this dish supports a balanced diet. The blend of herbs and spices not only enhances flavor but also offers metabolic and anti-inflammatory benefits, making it ideal for those seeking nutritious, flavorful meals.
This Pad Kee Mao recipe is rich in lean protein from chicken breast and packed with colorful vegetables, providing vitamins A and C, fiber, and antioxidants. Using wide rice noodles keeps the dish gluten-free and lower in fat compared to deep-fried options. The moderate use of oil and sugar ensures balanced macros, making this dish suitable for a health-conscious diet. Thai basil adds unique phytonutrients that support overall wellbeing.
เคล็ดลับ
- 💡Use fresh wide rice noodles if available for the best texture.
- 💡Add Thai holy basil at the very end to preserve its aroma.
- 💡Prep all ingredients in advance for a quick and seamless stir-fry.
การเก็บรักษาและการเสิร์ฟ
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan with a splash of water to revive the noodles without drying them out.
เหมาะสำหรับเสิร์ฟ: Lunch
ข้อมูลโภชนาการ
| สารอาหาร | ต่อ 100 กรัม |
|---|---|
| พลังงาน | 158.0 kcal |
| โปรตีน | 8.0 g |
| คาร์โบไฮเดรต | 20.0 g |
| ไขมันทั้งหมด | 5.0 g |
| ไฟเบอร์ | 1.0 g |
