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–+ servings

PHAD KEE MAO

This is easily one of my favorite noodle dishes of ALL TIME! The texture is bouncy, chewy, soft and tantalizing. The flavor is sweet, savory, spicy and beautifully balance by floral notes from the Thai basil. There's just something so special about these noodles that shines through so vibrantly.
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Prep Time 15 minutes
Cook Time 20 minutes
Velveting Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine ASIAN, THAILAND
Servings 3

Ingredients
  

INGREDIENTS

  • 2 Ib fresh wide rice noodles
  • 5 cloves garlic
  • 5 bird's eye chili
  • 2 tbsp oyster sauce
  • 1.5 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 2 tsp golden mountain seasoning soy sauce
  • 1.5 tbsp sugar
  • 2 tsp black pepper
  • 2 tsp msg
  • 2 Ib beef chuck, tenderloin, flank, sirloin, top loin
  • 1 tbsp baking soda
  • 2 tbsp cooking oil
  • 1 whole red bell pepper sliced
  • 1 whole tomato sliced into wedges
  • 1 stalk carrot sliced
  • 1 cup Thai basil leaves only
  • 2 tbsp minced garlic

Instructions
 

  • STEP 1: VELVETTING
    - Thinly slice 2Ibs of beef (any cut)
    - Marinade with 1 tbsp of baking soda for a minimum of 30 mins
    STEP 2: WIDE RICE NOODLES
    - Peel & cut 2Ibs of fresh wide rice noodles and set aside
    Step 3: CHILI GARLIC PASTE
    - To a mortar & pestle pound 5 cloves of garlic & Thai chili peppers (add more peppers as desired and set aside
    STEP 4: COMBINE SAUCE
    - 2 tbsp oyster sauce
    - 1.5 tbsp fish sauce
    - 3 tsp dark soy sauce
    - 1.5 tsp soy sauce
    - 1.5 tbsp sugar
    - 2 tsp black pepper
    - 2 tsp MSG (optional)
    - Set aside
    STEP 5: FRY BEEF
    - Bring 1 tbsp of oil to a pan on med/high heat
    - Sauté 1 tbs of garlic
    - Add beef & sauté for 30 seconds
    - Add 1/3 of the sauce to the beef and sauté for 60 seconds
    - Transfer beef to a plate & set aside
    Step 5: PHAD KEE MAO NOODLES
    - Bring 1 tbsp of oil to a pan on med/high heat
    - Add chili garlic paste & sauté for 30 seconds
    - Add bell peppers, baby corn, onions, carrots & sauté for 3 mins
    - Add fresh Thai basil, wide rice noodles & beef
    - Add remaining sauce blend and sauté for 5-7 mins on med/high heat

Video

Notes

Feel free to swap any of the produce or protein with anything you prefer. Velveting can also be applied for other proteins except seafood. Velveting method does not apply in this case.
Keyword asian food, asian recipe, asianfood, DRUNKEN NOODLES, PHAD KEE MAO, recipes, thaifood
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