"Pad Kee Mao translates to 'Drunken Stir Fry' in English. This is one variation of many such 'drunken' dishes that are commonly hawked by street-side vendors in Bangkok. The 'drunken' description comes from the fact that it originated in late-night revelers' kitchens after stumbling home from the nightclubs in the wee hours of the morning."
In Thai, ‘pad’ means to stir-fry, and ‘kee mao’ means someone who likes to drink too much. ‘Kee’ literally means ‘shit’, and adding ‘kee’ in front of any verb means it’s a bad habit. ‘Mao’ means drunk. So, a ‘Kee Mao’ (shit drunk) is someone who has a bad habit of drinking!
Ingredients (serves 4)
- 1/3 cup (80ml) oyster sauce
- 1 tbs vinegar
- 2 tbs kecap manis
- 2 tbs fish sauce
- 1 tbs finely grated palm sugar (or brown sugar)
- 1 tbs lime juice
- 250g fresh rice noodles
- 1 tbs peanut oil
- 2 tsp chilli paste (sambal oelek)
- 1 brown onion, sliced finely
- 3 garlic cloves, crushed
- 1 zucchini, sliced to your liking
- 150g mushrooms, sliced
- 1 tbs sherry
- 1 tbs soy sauce (light or dark)
- 2 eggs, lightly whisked
- 1 baby bok choy, sliced
- 2 green onions, trimmed, thinly sliced
- Lime wedges, to serve
- Combine the oyster sauce, vinegar, kecap manis, fish sauce, sugar and lime juice in a small bowl.
- Prepare noodles as directed on packet.
- Meanwhile, heat half the oil in a wok until just smoking. Add the chilli paste, onion, and garlic and stir-fry for 30 seconds or until aromatic. Add the zucchini, mushrooms and bok choy and stir-fry for 1-2 minutes or until just cooked through.
- Add soy sauce and sherry, stir to combine.
- Add the eggs and swirl pan to lightly cover, until just cooked through to your liking. Add noodles, stir to combine.
- Add the oyster sauce mixture. Stir-fry for 1 minute or until heated through and well combined. Add the green onions and toss to combine.
- Transfer to a serving platter and serve immediately with lime wedges.