Drunken Noodles (Pad Kee Mao)
Total Time
16 minutes
Prep Time
10 minutes
Cook Time
6 minutes
Rating
4.94 out of 5 stars
(194)
Ingredients
2 servings
- 7 oz /200g dried rice noodles (, wide (Note 1)
- 2 tbsp oil (peanut, vegetable or canola)
- 3 large cloves of garlic (, minced)
- 2 birds eye chilli or Thai chillies (, deseeded, very finely chopped (Note 2)
- 1/2 onion (, sliced)
- 200 g /7oz chicken thighs (, cut into bite size pieces (breast ok too)
- 2 tsp fish sauce (or soy sauce)
- 2 green onions (, cut into 3cm/2" pieces)
- 1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce (Note 4)
- 1 1/2 tbsp dark soy sauce (Note 4)
- 2 tsp sugar
- 1 tbsp water
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Preparation
Step 1
Prepare noodles per packet directions.
Step 2
Mix Sauce in a small bowl.
Step 3
Heat oil in wok or large heavy based skillet over high heat.
Step 4
Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
Step 5
Add onion, cook for 1 minute.
Step 6
Add chicken and fish sauce, and fry until cooked, around 2 minutes.
Step 7
Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
Step 8
Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
Step 9
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