Gai Pad Kee Mao
Drunkard's Noodles with Chicken and Tofu
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Here you can conveniently purchase authentic, quality ingredients direct from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! Ingredients
6 ounces of medium rice noodles
1/4 cup of chopped prawns
1/2 cup of chopped chicken
1/4 cup of firm tofu, cut into small cubes
1 tablespoon chopped garlic
1 tablespoon chopped shallots (small purple or red onions)
1 tablespoon yellow bean sauce
1 tablespoon white rice vinegar
1 tablespoon fish sauce - nam pla
4 tablespoons of palm sugar
1 tablespoon lime juice
1 tablespoon ground red chili
1/4 cup bean sprouts
1 tablespoon chopped mixed red and green prick chee-fa or jalapeno peppers
1 coriander plant, chopped
1 cup fresh Thai basil leaves
2 bulbs of pickled garlic, thinly sliced, as a garnish (see below)
3-4 red prick chee-fa or jalapenos, julienne (garnish)
Young green peppercorn
Method
1. Soak the noodles in water for about 15 minutes
2. take about a third of them and cut the ribbons into short pieces (about 2" long).
3. The remaining two thirds of the noodles should be plunged into boiling water, and cooked until "toothy"
remove and place on the serving plate.
If desired the tofu can be marinated in some dark soy to which a couple of sliced chilies are added.
4. Fry the third of the noodles that have been chopped in hot oil until crispy.
5. stir fry the remaining ingredients, except the pickled garlic, in a medium hot wok until cooked through
(if you want the sauce thickened add a little rice flour) and then poured over the boiled noodles.
6. Add the green peppercorn near the end of the cooking process, as they don't require a great deal of cooking.
7. add the fried noodles and the pickled garlic to the serving plate as a garnish. 
Pickled Garlic:
4 tablespoons white rice vinegar
1 teaspoon crushed palm sugar
4 tablespoons garlic Combine the ingredients, and leave to stand overnight. Back | 
