eCook Meal
PAD KEE MAO
with broccolini, toasted peanuts & hoisin sauce
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.
Serving guide
Choose your portion size.
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!
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
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
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!
Egg Noodle Cakes - 4
Ongs Sesame Oil - 20ml
Drunken Noodle Sauce - 200ml
Garlic Cloves - 4
Ginger - 40g
Chillies - 3
Broccolini - 400g
Fresh Coriander - 20g
Limes - 2
Peanuts - 60g
Shredded Red Cabbage - 300g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R119.10
for 4 servings · R29.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
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Chillies needs 3Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Shredded Red Cabbage needs 300 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 44% of packR32.20
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Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- Drunken Noodle Sauce
- Egg Noodle Cakes
- Broccolini
- Ongs Sesame Oil
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Drunken Noodle Sauce, Egg Noodle Cake, Fresh Coriander, Garlic, Ginger, Lime, Ongs Sesame Oil, Peanuts, 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. 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. 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! 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.
What should be prepared from my kitchen to make PAD KEE MAO?
Broccolini, Chilli, Drunken Noodle Sauce, Egg Noodle Cake, Fresh Coriander, Garlic, Ginger, Lime, Ongs Sesame Oil, Peanuts, Red Cabbage
How many calories does PAD KEE MAO have?
calories
How much fat content does PAD KEE MAO have?
grams