Spicy Thai Stir-Fried Drunken Noodles, Pad Kee Mao

Written by The High Heel Gourmet (a Thai gastronome living in USA), this is an enjoyable post on my favourite Thai noodle dish: Pad Kee Mao.  It has everything, including:

  • etymology (why the dish is labelled “drunken”),
  • step-by-step how-to-cook pictures,
  • a picture of the final product glistening at you,
  • and even….family gossip.

I have fond memories B.C. (before children) of having PKM for Friday night takeaway after a draining week at work.

For a minimal after-dinner clean-up, M.O.T.H. (Man Of The House) and I would line the coffee table with a classy tablecloth of old newspapers and eat PKM while watching Seinfeld re-runs.  My elegant mother would frown…but we haven’t done this for years, Mummy!

Pay attention when The High Heel Gourmet shows you the technique for perfect fried egg in your noodles.  As she says, if you crack in the eggs and immediately stir them around, you’ll simply get a wet, fishy-smelling mixture.

The High Heel Gourmet’s Spicy Thai Stir-Fried Drunken Noodles, Pad Kee Mao.

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