Drunken Noodles (Pad Kee Mao)
Drunken noodles are a spicy Thai stir-fry made with wide rice noodles, fresh basil, chilies, and a savory-sweet sauce for bold flavor.
Ingredients
- 750 g fresh rice noodles
- 4 boneless skinless chicken thighs
- 2 tbsp soy sauce
- 1 tsp white pepper
- 1 small onion
- 1 birds eye chili
- 4 cloves garlic
- 4 chinese broccoli
- 1 handful thai basil leaves
Sauce
- 1½ tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
Instructions
- Separate your fresh rice noodles and set them aside.750 g fresh rice noodles
- Cut your chicken thighs in to 1 inch pieces, season with soy sauce and white pepper, set aside.4 boneless skinless chicken thighs, 2 tbsp soy sauce, 1 tsp white pepper
- Cut up all your vegetables and aromatics. Chop onions, chilis, garlic, and Chinese broccoli (separate the greens from the stems)1 small onion, 1 birds eye chili, 4 cloves garlic, 4 chinese broccoli, 1 handful thai basil leaves
- Mix together all sauce ingredients and set aside.1½ tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp dark soy sauce, 2 tbsp fish sauce, 2 tbsp oyster sauce
- Into a hot pan, cook your chicken thighs for 5 minutes or until cooked through. Remove and set aside.4 boneless skinless chicken thighs
- Add your chopped onions, garlic, chilies, and broccoli stems. stir 2 minutes.1 small onion, 4 cloves garlic, 4 chinese broccoli, 1 birds eye chili
- Add the cooked chicken back in along with your separated rice noodles.750 g fresh rice noodles
- Pour your premixed sauce from earlier along the edges of the pan. Mix well with the noodles for 2 minutes or until the sauce has absorbed in to the noodles.
- Finish with the Chinese broccoli greens and thai basil leaves.4 chinese broccoli, 1 handful thai basil leaves
