While I have different favorites for different moods, this is a lunchtime staple in my house. The name Pad Kee Mao (ผัดขี้เมา) literally translates to “Fried Drunkard”, but rest assured there were none of those included in this dish. Nor does it include any alcohol (though that may not be a bad idea). In all likelihood, the name refers to the random assortment of ingredients that looks like it was assembled by a boozer, or perhaps the fact that it goes so well with a beer. Whatever the case, the dish is pretty versatile and a great way to clean up odds and ends in your fridge. As the name sounds, it’s not the most elegant dish, but its lack of refinement is what makes it so viscerally good. The seemingly random assortment of vegetables all contribute something to the dish, whether it’s the crisp sweetness of the onions, the crunch of the baby corn, or the tangy juiciness of the tomatoes. The green peppercorns add a satisfying heat, while contributing to the herbaceous perfume of the Thai basil. Last, but not least, the noodles have an addictively chewy texture, absorbing the intensely savory and pleasantly sweet sauce like a thirsty sponge. I used chicken breast for this because that’s what I had on hand, but you could really make this with just about any protein including pork, beef, shrimp, tofu, or seitan. Regardless of what protein you choose, marinating it first with soy sauce and potato starch not only seasons it and adds umami, it keeps the protein moist and tender by gelling the juices and preventing them from leaking out all over the pan. The prep work does take a bit of time to get everything cut and ready, but this is important to do ahead of time. The stir-fry goes very fast and will burn if the next ingredient isn’t at the ready when you need it.
📖 Recipe
