Pad Ki Mao (Thai Drunken Noodles With Shrimp And Chicken)

Adjust the level of spiciness by adding more or less crushed red pepper flakes or jalapenos.

For a richer flavor, marinate the shrimp, chicken, and tofu in the sauce for 30 minutes before cooking.

Fresh herbs like cilantro and Thai basil are added at the end of cooking to keep their flavors fresh.

If you prefer a sweeter sauce, increase the amount of palm sugar or add a touch of honey.

Feel free to customize the protein in this dish with beef, pork, or even seafood like squid or scallops.

To add extra crunch, top the dish with crushed peanuts or cashews before serving.

You can add other vegetables like bell peppers, snap peas, or broccoli, if you want a heartier dish.

What is yellow bean sauce?

Yellow bean sauce is a salty and savory sauce made from fermented soybeans. You can substitute hoisin sauce or miso paste if you can't find yellow bean sauce.

Can I substitute regular sugar for palm sugar?

You can substitute brown sugar, coconut sugar, or maple sugar for palm sugar. Palm sugar has a more caramel-like flavor than regular white sugar.

What can I use instead of Thai basil?

If you can't find Thai basil, you can use regular sweet basil as a substitute.

What can I substitute for fish sauce?

You can use soy sauce or tamari with a squirt of lime juice, or Worcestershire sauce.

Can I prepare the sauce ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator for up to a week. This can save time when you're ready to cook the dish.

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave, adding a splash of water to prevent the noodles from drying out.

Can I use other types of noodles for this recipe?

While rice noodles are traditional for Pad Ki Mao, you can use other types of noodles like egg noodles or even spaghetti as a substitute.

Medium-Large Wok: For cooking and sauteing the ingredients together to create the flavorful Pad Ki Mao. Make sure you have enough space to toss the noodles and other ingredients without making a mess.

Medium-Size Pot or Saucepan: To boil water for cooking the rice noodles until they are al dente.

Stirring Spoon, Spatula, or Chopsticks: For stirring and tossing the ingredients in the wok.

Mixing Bowl: To combine the bean sauce, rice vinegar, fish sauce, palm sugar, lime juice, and crushed red pepper flakes before adding them to the wok.

Sharp Knife: For mincing the garlic, chopping the shallots, slicing the pickled garlic, and julienning the red jalapenos.

Cutting Board: For safely chopping and preparing the vegetables, herbs, and proteins for the Pad Ki Mao.

Measuring Cups and Spoons: For accurately measuring the ingredients such as tofu, shrimp, palm sugar, crushed red pepper flakes, and lime juice.

Cheese-Stuffed Wontons: Serve these crispy, cheesy bites alongside your Pad Ki Mao for a contrast in textures. The gooey cheese filling will provide a satisfyingly rich complement to the bold flavors of the noodles.

Spicy Mango Salad: The sweet and tangy flavors of a spicy mango salad will provide a refreshing contrast to the savory Pad Ki Mao. The juicy mango will add a burst of tropical flavor that pairs surprisingly well with the bold spices of the noodles.

Basil Lime Sorbet: the refreshing and citrusy flavors of the sorbet will work as a great palate cleanser.

Wine Pairings
Pinot Grigio: This wine's crisp acidity and light, fruity flavors are a great match for the fresh herbs and spicy kick in Pad Ki Mao, making it a refreshing pairing you can't go wrong with.

Sauvignon Blanc: With its zesty citrus notes and herbal undertones, Sauvignon Blanc can cut through the richness of the dish while enhancing the vibrant flavors of the shrimp, chicken, and tofu.

Syrah: A bold Syrah with its dark fruit flavors and peppery finish can stand up to the intense flavors in Pad Ki Mao, providing a nice contrast to the dish.

Other Alcohol Pairings
Sake: A nice bottle of sake can be a fantastic choice. Its delicate flavors and slightly floral notes can complement the shrimp, chicken, and tofu.

Margarita: This classic cocktail's tangy lime and hint of salt will cut through the richness of the dish while adding a fun, festive vibe to your meal.

Pale Ale: The hoppy bitterness of a pale ale can balance the sweetness of the palm sugar in Pad Ki Mao, while also providing a refreshing balance.

Non-Alcoholic Pairings
Coconut Water: Opt for some coconut water to cool down the spiciness of the dish and provide a hint of sweetness that pairs perfectly with the flavors of Pad Ki Mao.

Thai Iced Tea: Indulge in a glass of Thai iced tea to add a creamy, sweet element that can balance the heat of the dish, while the aromatic notes can complement the herbs and spices used in the recipe.

Ginger Beer: The spicy kick of ginger beer can enhance the flavors of Pad Ki Mao.