How To Cook PAD KEE MAO Drunken Seafood Authentic Recipe #43

A plate of "Drunken Noodles" is the ultimate Thai hangover cure. This volcano-spicy dish will bring you back to life if you had too much Mekong whisky the night before. Where I come from we serve it on rice but you can add rice noodles in the pan towards the end if you prefer it Bangkok street food style.
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Pad Kee Mao Seafood Recipe (serves 4) You can substitute seafood with chicken.

2 tbsp Cooking oil
6 cloves of Garlic
6-8 Birds Eye chilies
100gr Squid
100gr Prawns
6 Blue Mussels or similar
1 tbsp Seasoning Soy Sauce
1 tbsp Oyster Sauce
1\2 tbsp Fish Sauce
2 Red spur chilies (sliced)
2 finely sliced fingers of Wild Ginger (IMPORTANT NOTE: Do not use normal Ginger. If you cant find wild ginger then skip traditional fresh ginger!!)
1 cup Holy Basil leaves
2 Kaffir lime leaves (shredded)
1 twig of fresh Thai pepper corns


English spelling of Thai words and food is often ambivalent and there is no established standardized spelling. This dish is also know as Phad Khi Mao, Pad Khi Mao, Pad Kimao, Pad Ki Mao, Phad Kee Mao.

A license to use this music was purchased from www.epidemicsound.com

Gear used:
Fujifilm XT-3
Atomos Ninja V