Thai Drunken Noodles (Pad Kee Mao)
A spicy and flavorful Thai Drunken Noodles (Pad Kee Mao) recipe featuring wide rice noodles and a mix of fresh ingredients.
Equipment
- Wok
- Large Heavy Based Skillet
Ingredients
Noodles
- 7 oz dried rice noodles wide
Stir Fry
- 2 tablespoon oil peanut, vegetable or canola
- 3 large cloves garlic minced
- 2 pieces birds eye chilli or Thai chillies deseeded, very finely chopped
- ½ pcs onion sliced
- 200 g chicken thighs cut into bite size pieces
- 2 teaspoon fish sauce or soy sauce
- 2 pcs green onions cut into 3cm/2″ pieces
- 1 cup Thai or Thai Holy Basil leaves sub regular basil
Sauce
- 3 tablespoon oyster sauce
- 1.5 tablespoon light soy sauce
- 1.5 tablespoon dark soy sauce
- 2 teaspoon sugar
- 1 tablespoon water
Instructions
- Prepare noodles per packet directions.
- Mix Sauce in a small bowl.
- Heat oil in wok or large heavy based skillet over high heat.
- Add garlic and chilli and cook for 10 seconds.
- Add onion, cook for 1 minute.
- Add chicken and fish sauce, and fry until cooked, around 2 minutes.
- Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
Notes
Wide rice noodles can be found labeled as 'Pad Thai' rice noodles. Adjust the spice level to taste, and if unavailable, use regular basil instead of Thai Basil.
Nutrition
Serving: 197gCalories: 454kcalCarbohydrates: 58.6gProtein: 22.9gFat: 14.8gSaturated Fat: 2.4gPolyunsaturated Fat: 12.4gCholesterol: 79mgSodium: 223mgFiber: 1.5gSugar: 2.7g
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