Thai Drunken Noodles (Pad Kee Mao)
Enjoy spicy Thai Drunken Noodles (Pad Kee Mao), a popular take-out dish that's full of flavor and quick to prepare.
Equipment
- wok
- large heavy based skillet
- Small bowl
Ingredients
Noodles
- 200 g dried rice noodles, wide use Pad Thai rice noodles if available
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 onion sliced
- 200 g chicken thighs cut into bite size pieces
- 2 teaspoon fish sauce or soy sauce
- 2 green onions cut into 3cm/2" pieces
- 1 cup Thai or Thai Holy Basil leaves can substitute with 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
Cooking Directions
- 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
Adjust spice level by modifying the amount of chilies. Substitute ingredients as noted for local availability.
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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