.: evil jungle prince :.

Although I've posted this dish before (which includes what I consider to be the best pad khe mao (Thai drunkard's noodles / ผัดขี้เมา) recipe I've tested so far), I can't stop myself from paying tribute once again after preparing it over the weekend. It is, after all, one of my absolute favorite dishes.

No doubt about it, pad kee mao is a tricky dish to make. In this entry I thought I'd focus on some pad kee mao tricks and tips I've garnered over time which may be helpful to the virgin pad khe mao maker. If you have some additional tips, please do share them!

Because pad khe mao is a multiple-stage dish, I suggest preparing ingredients in advance of the noodles. Once the noodles begin boiling in water, things happen very quickly -- too quickly to be measuring out ingredients and chopping vegetables.

Part of the appeal of this dish is the marinated tofu. Plain tofu just wouldn't do. In my recipe, Step 1 suggests that the tofu marinade happen first so that while everything else is happening, the tofu has a chance to soak up its spices.

Another must for this dish is the use of Sen Yai noodles. These are broad, flat rice noodles that are slightly thicker than a finger. Use of the smaller, pad thai type rice noodles just won't do as part of the appeal of this dish is the toothy texture of the larger sized noodle.

Speaking of Sen Yai noodles, their preparation will likely be the biggest stumbling block to a great pad khe mao. To prepare them, first make sure that all your fresh ingredients are chopped, measured, and set aside already. Nothing should distract you from your noodles. Place them in boiling water and keep them moving so they do not stick together. Continually test them by removing a sample noodle and chewing it -- the desired texture is "toothy" or al dente. In other words, the noodle should retain a lot of chew-factor but not so much that it would be awkward to eat. Also, keep in mind that the noodles will become slightly softer after being added to the wok with the other ingredients so side on the "more toothy" side than the "too soft" side. Cardinal rule: never leave your noodles boiling alone on the stovetop. If you do, they'll cook too thoroughly and be ruined. Never use overcooked noodles in this dish.

Once your noodles are ready, drain them and rinse. Do not allow them to sit for than a minute or two, or they will begin to stick to one another. (This is why all your fresh ingredients should have been prepared in advance.) If for some reason they must sit for more than a minute or two, rinse them again with water a second time so that they won't stick to one another.

A seasoned wok is important for this dish. In Step 4 of my recipe, the wok is turned up to the highest heat in order to reduce the marinade and to properly fry the noodles. If your wok is not seasoned properly, your noodles will begin to the stick to the wok. Ideally, the noodles will become ever so slightly charred by the high heat but not stick to the sides of the wok.

Like many Asian dishes, pad khe mao has a few ingredients which are absolute musts. To leave them out would be to totally alter the dish and be left with something lacking substance. The key ingredients for this dish are: Thai basil, white pepper, and properly prepared Sen Yai noodles.

Be sure and get quite drunk and over do it before eating this dish. You'll appreciate it more. After all, they are called drunkard's noodles.

Do you have some additional pad khe mao tricks and tips? Please share them with us!