📍 Where this dish comes from: Bangkok · Wat Arun (Temple of Dawn)
Discover the history of this region →
Discover the history of this region →
Pad Kee Mao (drunken noodles) is named for its intense heat — the kind of spiciness you might want late at night to clear your head. The wide noodles absorb a sauce heavy with garlic, chili, oyster sauce, and great quantities of holy basil. Heart of palm noodles are an inspired replacement — they have the right girth and a neutral flavour that absorbs sauce beautifully.
What You’ll Need
Servings: 3 servings
Calories: 370kcal
Ingredients
- 400 g heart of palm noodles drained and rinsed
- 300 g minced pork or chicken
- 2 large handfuls holy basil
- 8 bird's eye chilies pounded
- 4 garlic cloves pounded
- 2 tbsp fish sauce
- 2 tbsp oyster sauce (keto)
- 1 tsp dark soy sauce
- 1 tsp erythritol
- 3 tbsp coconut oil
- 1 egg per serving
Instructions
- Pound garlic and chilies to a rough paste.
- Heat a wok to maximum. Fry the paste 30 seconds.
- Add the protein. Cook through, about 4 minutes.
- Add heart of palm noodles. Stir-fry 3 minutes.
- Add all sauces and erythritol. Toss to combine.
- Fold in holy basil off heat.
- Serve topped with a fried egg.
Nutrition
Serving: 1serving | Calories: 370kcal | Protein: 30g | Fat: 24g | Fiber: 3g
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Health Benefits
- Heart of palm provides prebiotic inulin and is one of the lowest-carb noodle alternatives available.
- Holy basil provides meaningful amounts of eugenol and rosmarinic acid, two well-studied plant compounds.
- The combination of chili and garlic is traditionally valued for its antimicrobial qualities.
Pairs Well With
- Pad Cha Pak Stir Fried Vegetables Wild Ginger
- Jicama Som Tam Green Papaya Style Salad