Kee Mao (drunken Noodles) Recipe
wide rice noodles, onion, tomato, bell pepper, bamboo shoot, mushroom sauce
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Ingredients
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Noodles & Produce
Proteins & Fats
Sauce & Seasonings
Method
Noodles & Produce
- 1
Prepare noodles
If using packaged fresh wide rice noodles, gently separate and loosen by hand. If using dried, soak in warm water for 20–30 minutes until pliable but still slightly firm, then drain. If very large sheets, cut into 1-inch wide strips. Set aside.
- 2
Prep vegetables
Thinly slice the onion. Core, seed and julienne the red bell pepper into 1/4-inch strips. Cut the tomato into wedges (6–8 wedges). Drain and rinse bamboo shoots, pat dry. Peel and thinly slice garlic. Trim and slice scallions into 1-inch pieces, keeping whites and greens separate. Remove basil leaves from stems and roughly tear.
Proteins & Fats
- 3
Cook protein (optional)
Heat 1 tablespoon of oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the chosen protein (chicken/shrimp/tofu) seasoned lightly with a pinch of salt and pepper. Stir-fry until just cooked through (chicken ~4–6 min, shrimp ~2–3 min, tofu golden ~4–5 min). Transfer protein to a plate and set aside.
- 4
Aromatics
Add the remaining 1 tablespoon oil to the hot wok. Add the sliced garlic and the white parts of the scallions. Stir-fry for 15–30 seconds until fragrant but not browned.
Sauce & Assembly
- 5
Combine sauce
In a small bowl, whisk together mushroom stir-fry sauce, light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, white pepper, and chili paste or chopped chilies (if using) until smooth.
- 6
- 7
Combine noodles and sauce
Add the drained noodles to the center of the wok (add a splash—1–2 tbs—of water if noodles are sticky). Pour the sauce evenly over the noodles and toss gently to coat. Use tongs or two spatulas to fold noodles with vegetables. Cook, tossing constantly, 2–3 minutes until sauce is absorbed and noodles are heated through. If previously cooked protein was used, return it to the wok now and toss to combine for 1–2 minutes.
- 8
Finish and season
Gently fold in the tomato wedges and the green parts of the scallions and let them warm for 30–45 seconds (tomato should soften slightly but not disintegrate). Turn off the heat and immediately add the torn basil leaves; toss once to wilt basil and distribute flavors. Taste and adjust: add a dash more fish sauce for saltiness, a pinch of sugar for sweetness, or extra chili for heat.
- 9
Serve
Transfer Kee Mao (drunken noodles) to a serving platter or individual plates while hot. Serve with lime wedges and extra chilies or fish sauce on the side if desired.