PAD KEE MAO

Name: PAD KEE MAO
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: Broccolini; Chilli; Chillies; Drunken Noodle Sauce; Egg Noodle Cake; Egg Noodle Cakes; Fresh Coriander; Garlic Clove; Garlic Cloves; Ginger; Lime; Limes; Ongs Sesame Oil; Peanuts; Shredded Red Cabbage

The name of this popular Thai dish means “Drunken Noodles” and our version will knock you off your chair! Hearty egg noodles and veggies steeped in flavours of garlic, ginger, chilli, soy sauce, and lime.

PAD KEE MAO

with broccolini, toasted peanuts & hoisin sauce

4.8

68 reviews

Hands on Time: 30 - 40 minutes

Overall Time: 30 - 40 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

TOASTED Peanuts
Boil the kettle. Place a large pan or wok (that has a lid) over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
PIPING HOT NOODLES
Fill a pot with boiling water and place over a medium-high heat. Bring back up to the boil. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CHARRED Broccolini
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the halved Broccolini for 3-4 minutes until slightly charred. In the final 2 minutes, add a splash of water from the kettle and pop on a lid. Allow the broccolini to steam until cooked through but still al dente. On completion, remove from the pan or wok and set aside.
GET SAUCY
Return the pan or wok to a low heat and pour in the sesame oil. When hot, fry the chopped Chilli (to taste), the grated Ginger, and the grated garlic for about a minute until fragrant. Add the Drunken Noodle Sauce, the shredded cabbage, and the juice of 1 Lime wedge. Simmer for 1-2 minutes, continuously tossing the cabbage through the sauce. Add the cooked, drained noodles and charred Broccolini to the pan, toss to combine, and cook for 1-2 minutes until heated through.
DRUNKEN NOODLE FEST
Dish up a generous bowl of drunken veggie noodles. Garnish with the toasted Peanuts and chopped coriander and serve with a Lime wedge on the side. Time to indulge, Chef!

Download the Recipe

Serves 2

TOASTED Peanuts
Boil the kettle. Place a large pan or wok (that has a lid) over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
PIPING HOT NOODLES
Fill a pot with boiling water and place over a medium-high heat. Bring back up to the boil. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CHARRED Broccolini
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the halved Broccolini for 4-5 minutes until slightly charred. In the final 2 minutes, add a splash of water from the kettle and pop on a lid. Allow the broccolini to steam until cooked through but still al dente. On completion, remove from the pan or wok and set aside.
GET SAUCY
Return the pan or wok to a low heat and pour in the sesame oil. When hot, fry the chopped Chilli (to taste), the grated Ginger, and the grated garlic for about a minute until fragrant. Add the Drunken Noodle Sauce, the shredded cabbage, and the juice of 2 Lime wedges. Simmer for 2-3 minutes, continuously tossing the cabbage through the sauce. Add the cooked, drained noodles and charred Broccolini to the pan, toss to combine, and cook for 1-2 minutes until heated through.
DRUNKEN NOODLE FEST
Dish up a generous bowl of drunken veggie noodles. Garnish with the toasted Peanuts and chopped coriander and serve with a Lime wedge on the side. Time to indulge, Chef!

Download the Recipe

Serves 3

TOASTED Peanuts
Boil the kettle. Place a large pan or wok (that has a lid) over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
PIPING HOT NOODLES
Fill a pot with boiling water and place over a medium-high heat. Bring back up to the boil. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CHARRED Broccolini
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the halved Broccolini for 4-5 minutes until slightly charred. In the final 2 minutes, add a splash of water from the kettle and pop on a lid. Allow the broccolini to steam until cooked through but still al dente. On completion, remove from the pan or wok and set aside.
GET SAUCY
Return the pan or wok to a low heat and pour in the sesame oil. When hot, fry the chopped Chilli (to taste), the grated Ginger, and the grated garlic for about a minute until fragrant. Add the Drunken Noodle Sauce, the shredded cabbage, and the juice of 2 Lime wedges. Simmer for 2-3 minutes, continuously tossing the cabbage through the sauce. Add the cooked, drained noodles and charred Broccolini to the pan, toss to combine, and cook for 1-2 minutes until heated through.
DRUNKEN NOODLE FEST
Dish up a generous bowl of drunken veggie noodles. Garnish with the toasted Peanuts and chopped coriander and serve with a Lime wedge on the side. Time to indulge, Chef!

Download the Recipe

Serves 4

TOASTED Peanuts
Boil the kettle. Place a large pan or wok (that has a lid) over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
PIPING HOT NOODLES
Fill a pot with boiling water and place over a medium-high heat. Bring back up to the boil. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CHARRED Broccolini
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the halved Broccolini for 5-6 minutes until slightly charred. In the final 2 minutes, add a splash of water from the kettle and pop on a lid. Allow the broccolini to steam until cooked through but still al dente. On completion, remove from the pan or wok and set aside.
GET SAUCY
Return the pan or wok to a low heat and pour in the sesame oil. When hot, fry the chopped Chilli (to taste), the grated Ginger, and the grated garlic for about a minute until fragrant. Add the Drunken Noodle Sauce, the shredded cabbage, and the juice of 4 Lime wedges. Simmer for 3-4 minutes, continuously tossing the cabbage through the sauce. Add the cooked, drained noodles and charred Broccolini to the pan, toss to combine, and cook for 2-3 minutes until heated through.
DRUNKEN NOODLE FEST
Dish up a generous bowl of drunken veggie noodles. Garnish with the toasted Peanuts and chopped coriander and serve with a Lime wedge on the side. Time to indulge, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for PAD KEE MAO?

The preparation time for PAD KEE MAO with broccolini, toasted peanuts & hoisin sauce is between 30 and 40 minutes.

What is the total time required to make PAD KEE MAO with broccolini, toasted peanuts & hoisin sauce?

The total time required to make PAD KEE MAO with broccolini, toasted peanuts & hoisin sauce is between 30 and 40 minutes.

How many servings does PAD KEE MAO provide?

4 servings

What are the main ingredients in PAD KEE MAO?

Broccolini, Chilli, Chillies, Drunken Noodle Sauce, Egg Noodle Cake, Egg Noodle Cakes, Fresh Coriander, Garlic Clove, Garlic Cloves, Ginger, Lime, Limes, Ongs Sesame Oil, Peanuts, Shredded Red Cabbage

What is the nutritional information of PAD KEE MAO?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare PAD KEE MAO?

TOASTED PEANUTS: Boil the kettle. Place a large pan or wok (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle. DRUNKEN NOODLE FEST: Dish up a generous bowl of drunken veggie noodles. Garnish with the toasted peanuts and chopped coriander and serve with a lime wedge on the side. Time to indulge, Chef! CHARRED BROCCOLINI: Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the halved broccolini for 4-5 minutes until slightly charred. In the final 2 minutes, add a splash of water from the kettle and pop on a lid. Allow the broccolini to steam until cooked through but still al dente. On completion, remove from the pan or wok and set aside. GET SAUCY: Return the pan or wok to a low heat and pour in the sesame oil. When hot, fry the chopped chilli (to taste), the grated ginger, and the grated garlic for about a minute until fragrant. Add the Drunken Noodle Sauce, the shredded cabbage, and the juice of 2 lime wedges. Simmer for 2-3 minutes, continuously tossing the cabbage through the sauce. Add the cooked, drained noodles and charred broccolini to the pan, toss to combine, and cook for 1-2 minutes until heated through. PIPING HOT NOODLES: Fill a pot with boiling water and place over a medium-high heat. Bring back up to the boil. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.