Drunken noodles/pad kee mao

[mbcdefg]

Does anyone have a recipe for drunken noodles/pad kee mao?


Also, where do you get your noodles, and what are they called? I want to model the dish after the one I order in my local Thai restaurant, which serves it with really wide, broad noodles. Here's a lo-res Yelp picture of their dish:



I looked in an Asian grocery store yesterday and didn't see any long noodles - either dried or fresh - that were wide enough. I wound up buying rice flake noodles (the brand with the green elephant on the bag) like this, and if they don't work out then I already have dried pho noodles to use:



I really like the wide, chewy noodles, so I'd rather use those than the thinner pho-style noodles. If you know of a brand or a website where I can order them, please let me know. TIA

[kuira]

Here's the recipe that I use with some notes. It's a quick recipe so make sure you have everything ready to go when you get started:

2 T rice vinegar
Pepper to taste
3 T Fish sauce
3 T soy sauce
3 T veg oil
1 T chopped thai chiles (Warning: these peppers are super spicy, use with care. We like it extra spicy, so we throw in a couple extra peppers. I've seen some restaurants use jalapeños instead)
1 T chopped garlic
1/2 C red bell pepper, sliced 2 T Sugar
1/2 Lb chopped chicken (or protein of your choice)
Dried wide egg noodles, soaked until tender, then drained (I have trouble finding this in the Asian market too so I usually use the Japanese Udon Noodles, follow package directions)
1 C Fresh Thai Basil
1 1/2 C tomatoes, chopped
1/2 C onion, thickly chopped


1.Combine sugar, pepper, fish sauce, and soy sauce in a small bowl.
2. Have all ingredients chopped and ready next to the stove, get the noodles ready as well
3. Heat the the oil in a wok on med high, when ready add garlic and stir fry 30 seconds until golden
4. Add peppers and stir fry 1 minute, then add onion and cook 1 minute
5. Add your protein and stir fry for 3-5 minutes, until browned and cooked
6. Add sugar mixture and vinegar and toss to mix, continue stir frying until the sauce bubbles and thickens a little, about 1 minute
7. Add the noodles and fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more oil if needed
8. Add most of the basil (reserve some for garnish) and toss gently until it begins to wilt, about 1 minute
9. Add tomatoes, turn once and remove wok from heat
Transfer to a platter and garnish with remaining basil.

[mbcdefg]

Thank you

I actually ordered some for lunch today, and after looking at the noodles I think that they're not sold as individual noodles after all ... it looks like they were part of a big sheet and they were cut into individual pieces. Google is leading me to believe that they're called "sen yai" and I can make them at home.