Drunken Noodles (Pad Kee Mao)
Guys, we have breaking news here on the blog today:
I FINALLY FIGURED OUT HOW TO MAKE DRUNKEN NOODLES AT HOME!!!
(AND THEY’RE FREAKING AWESOME!)
Oh, sorry for shouting. But I must say, this was a major triumph in my little kitchen. I’ve been obsessed with ordering drunken noodles (a.k.a. pad kee mao) ever since I was introduced to their brilliance at my favorite Thai restaurant way back in the day. And quite simply, I just think they’re the best.
But strangely, up until this year, I never even really considered the idea of trying to make them at home. I figured that they fell in the cheaper-to-buy-and-way-too-complicated-to-authentically-make category that I tend to assume with lots of ethnic food. But once I did a little research and realized that I already had most of the sauce ingredients already in my fridge, I spontaneously decided to give them a try this past month. So I popped over to our neighborhood Asian grocery where I picked up some noodles and Chinese broccoli (my favorite, although you could sub in bok choy or omit it) and a big ol’ bouquet of Thai basil (the rockstar ingredient of this one). Then my cute sous chef and I set out to work with high hopes. And the result?!
Total. Thai. Success.
