What are the main ingredients in PAD KEE MAO?

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

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.

What should be prepared from my kitchen to make PAD KEE MAO?

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

PAD KEE MAO

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

Hands on Time: 30 - 40 minutes

Overall Time: 30 - 40 minutes

Download the Recipe for 2

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

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!

Egg Noodle Cake - 1
Ongs Sesame Oil - 5ml
Drunken Noodle Sauce - 50ml
Garlic Clove - 1
Ginger - 10g
Chilli - 1
Broccolini - 100g
Fresh Coriander - 5g
Lime - 1
Peanuts - 15g
Shredded Red Cabbage - 75g

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!

Egg Noodle Cakes - 2
Ongs Sesame Oil - 10ml
Drunken Noodle Sauce - 100ml
Garlic Clove - 2
Ginger - 20g
Chillies - 2
Broccolini - 200g
Fresh Coriander - 10g
Lime - 1
Peanuts - 30g
Shredded Red Cabbage - 150g

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!

Egg Noodle Cakes - 2
Ongs Sesame Oil - 10ml
Drunken Noodle Sauce - 100ml
Garlic Clove - 2
Ginger - 20g
Chillies - 2
Broccolini - 200g
Fresh Coriander - 10g
Lime - 1
Peanuts - 30g
Shredded Red Cabbage - 150g

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!