|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||12%|
|Total Sugars 6g|
|Vitamin C 39mg||196%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The name of this dish comes from the Thai word "pad kee mao", which means drunken stir fry. This dish is known for its heat and spicy flavors that come from fresh chilis, green peppercorns, and fingerroot. In Thailand, spicy food is usually enjoyed with a nice cold beer, so you can imagine that it could take a few beers to calm down the heat of this dish. Pad kee mao is also a popular dish after a night out in Thailand, as most street food stalls offer this on their menus in the late hours. So whether pad kee mao is responsible for getting you drunk, or that you crave it when you are drunk, we think you're going to like this dish.
In Thailand, drunken fish is usually made with catfish, which has quite a strong smell, so the fresh fish meat is rinsed with salt and tamarind juice. You can use any white fish in this recipe, and we have also found that salmon works very well.
You might have seen drunken noodles on the menu in Thai restaurants, and you can bet that the key ingredients stay the same: lemongrass, green peppercorn, fingerroot, makrut lime leaves, and basil. Feel free to add flat rice noodles to this recipe as well for an easy one-pot dish.
2 tablespoons rice bran oil
2 cloves garlic, sliced
3 red chiles, sliced
1/2 pound cod fillet, sliced
1/2 tablespoon soy sauce
1 tablespoon fish sauce
1/2 teaspoon sugar
1 teaspoon minced lemongrass
6 cherry tomatoes, sliced
1 tablespoon green peppercorns
2 tablespoons sliced fingerroot
1/2 cup sweet basil
Thai jasmine rice, for serving, optional
Gather the ingredients.
Heat a pan over medium to high heat. Add oil, garlic, and chile. Fry until garlic turns slightly yellow.
Add the slices of fish and cook for 3 minutes. Make sure to not overcrowd the pan and let the fish cook without moving it around. This will keep the fish pieces intact.
Season by adding soy sauce, fish sauce, and sugar. Stir until sugar dissolves.
Add the lemongrass, cherry tomatoes, green peppercorn, fingerroot, and makrut lime leaves. Stir in all of the aromatics until well combined.
Turn off the heat and add the sweet basil.
Serve hot with Thai jasmine rice.