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    You are in: Home / Recipes / Drunken Noodle / Pad Kee Mao Recipe
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    Drunken Noodle / Pad Kee Mao

    Average Rating:

    2 Total Reviews

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    • on January 27, 2013

      I made the recipe to spec and the dish had a vinegar taste that over powered everything else. I finished my serving but was disappointed. I dont know if using rice vinegar would be different, but i used basic vinegar from the asian grocery. So, to fix the problem, the next day, after the dish sat in the fridge and some of the sauce dried up, I remade the sauce without any vinegar and mixed it in. This fixed it and I am much happier. It still doesn't taste exactly like from a thai restaurant, but very good!

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    • on July 10, 2011

      You may include your favorite ingredients in "drunken noodles" but my Bangkok born wife knows you need to base your sauce with Tamarind. Tamarind extract can be bought in Asian markets but a more readily available substitute is Knorr Tamarind Soup Base,

      Plus, do whatever you can to find "fun" noodles, chow fun, made fresh. If unavailable, thick and wide RICE noodles can be soaked for hours in tepid water to then drain and use in your recipe. If chicken goes in, it is best to RIP strips off with your fingers. Shrimps added should be good size and butterflied. Basil MUST be FRESH

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    Nutritional Facts for Drunken Noodle / Pad Kee Mao

    Serving Size: 1 (554 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1043.0
    Calories from Fat 403
    Total Fat 44.8 g
    Saturated Fat 10.9 g
    Cholesterol 313.5 mg
    Sodium 2216.4 mg
    Total Carbohydrate 111.7 g
    Dietary Fiber 4.1 g
    Sugars 19.2 g
    Protein 44.2 g

    The following items or measurements are not included:

    fresh bean sprouts

    chili-garlic sauce


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