Thai Drunken Noodles (Pad Kee Mao)
Spicy Thai Drunken Noodles (Pad Kee Mao) is a popular street dish from Thailand, known for its bold flavors and spicy kick.
Equipment
- wok
- large heavy based skillet
Ingredients
Noodles
- 7 oz dried rice noodles, wide (Note 1)
Stir Fry
- 2 tablespoon oil (peanut, vegetable or canola)
- 3 large cloves garlic, minced
- 2 pieces birds eye chilli or Thai chillies, deseeded and finely chopped (Note 2)
- ½ onion onion, sliced
- 200 g chicken thighs, cut into bite size pieces (breast ok too)
- 2 teaspoon fish sauce (or soy sauce)
- 2 pieces green onions, cut into 3cm/2" pieces
- 1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)
Sauce
- 3 tablespoon oyster sauce
- 1 ½ tablespoon light soy sauce (Note 4)
- 1 ½ tablespoon dark soy sauce (Note 4)
- 2 teaspoon sugar
- 1 tablespoon water
Instructions
Preparation
- 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. Don't inhale - the chilli will make you cough!
- 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
The dish is meant to be spicy, so adjust the number of chillies as per your spice preference.
Nutrition
Serving: 1servingCalories: 454kcal
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