Thai Drunken Noodles Recipe (Pad Kee Mao)
This drunken noodles recipe is loaded up with chicken and vegetables and is one of the most flavorful 30-minute meals ever.
Ingredients
For the Sauce:
- 1/3 cup oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 3 tablespoons water
- 1 ½ tablespoons packed light brown sugar
For the Noodles:
- 16 ounces wide rice noodles
- 3 tablespoons cooking oil
- two 7-9 ounce thinly sliced boneless, skinless chicken breasts
- ½ peeled thinly sliced yellow onion
- 8 dried mild Thai chiles
- 4 thinly sliced green onions
- 4 finely minced garlic cloves
- 1 teaspoon finely minced fresh ginger
- 2 15- ounce cans drained baby corn
- 1 ½ cups Thai basil
Instructions
- Sauce: Whisk together all of the ingredients in a bowl until combined and set aside.
- Noodles: Add the noodles to a large pot of lightly simmering water and add in the noodles, turn the heat off and let stand for 8-10 minutes or until cooked. Drain and set aside.
- In the meantime, add 2 tablespoons of oil to a wok over high heat, and as soon as it begins to smoke add in the chicken and spread it around the wok to brown. Cook for 2-3 minutes then stir-fry until lightly browned and cooked through and set aside.
- In the same wok over high heat add in the remaining 1 tablespoon of oil and stir-fry the onions and chiles for 1 to 2 minutes or until lightly browned.
- Next, add in the green onions, garlic, and ginger, and stir-fry for 1-2 minutes.
- Add in the cooked chicken, baby corn, Thai basil, noodles, and sauce, and mix until combined. Serve.
Notes
Make-Ahead: This recipe is meant to be eaten right after cooking.
How to Store: Cover and keep in the refrigerator for up to 4 days. This recipe will not freeze well.
How to Reheat: Add the desired amount of drunken noodles to a hot wok with a ¼ cup of chicken stock or water and cook for 2-3 minutes or until hot.
I used mild dried Thai peppers because I can’t handle spice too well, but if you want to keep things zesty, fresh Thai peppers will do just great. If you want just a bit of heat, try using some julienne jalapeños.
Use regular or light soy sauce if you can’t get dark soy sauce.
For the oil, I like to use avocado or sesame oil.
Substitute the fresh garlic with a 1/2 teaspoon of granules or powder.
Nutrition
Calories: 452kcalCarbohydrates: 88gProtein: 7gFat: 9gSaturated Fat: 1gSodium: 1243mgPotassium: 305mgFiber: 4gSugar: 8gVitamin A: 655IUVitamin C: 18mgCalcium: 45mgIron: 2mg