Pad Kee Mao is a traditional Thai dish that is sometimes referred to as drunken noodles. It is a delicious dish with a lot of flavors. It often calls for quite a bit of fresh chilies making the taste very hot. My recipe is mild but still packed full of flavor. If you like things hotter add more chilis. 

 

A dry Rosé is a perfect pairing for this dish. The saltiness of the noodles, the lime juice that is squeezed over the top to finish the dish, and the Rosés acidity make the two a perfect match. 

 

Yield 4 servings

 

16 ounces wide rice noodles

6 Tbsp fish sauce

4 Tbsp soy or tamari-style gluten-free soy sauce

3 Tbsp rice wine vinegar

4 cloves garlic, minced

1-2 serrano chilies, minced

4 Tbsp avocado oil 

½ large yellow onion, thinly sliced

1 lb. ground pork

1 red bell pepper, thinly sliced

3 cups basil, roughly chopped

2 limes, one juiced, one in wedges for serving

 

Place the rice noodles in a large dish or pan with sides on it and fill with warm water. Let the noodles soak for 30-60 minutes. 

 

In a small bowl, add the fish sauce, soy or tamari-style sauce, rice vinegar, and stir to combine. Set the sauce aside. 

 

Preheat a large skillet or wok to medium-high heat and add the oil, garlic, and chilies. Sauté for about 30 seconds and add the pork, onions, and a splash of the sauce. Continue sautéing and breaking up the pork until it is cooked through. 

 

Drain the noodles and add them to the pan along with the bell peppers. Add the sauce and increase the heat to high. Continue cooking and stirring to combine the ingredients until the noodles are cooked through and the sauce slightly thickens. 

 

Toss in the basil and the lime juice and serve with additional lime wedges on the side. 

 

Just Salt It, and enjoy!