Name: Drunken Noodles (Pad Kee Mao)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 6 oz chicken thigh (or any protein of choice), thinly sliced; 12 oz fresh thick rice noodles (or 7 oz / 200 g wide dried rice noodles); 4 stalks Chinese broccoli (or spinach, thinly sliced at an angle); 1/2 cup baby corn (or any desired crisp vegetables); 4 cloves garlic; 3 to 5 fresh Thai chili peppers; 1 tablespoon canola oil (or peanut oil); 2 tablespoons oyster sauce (or substitute); 2 teaspoons light soy sauce; 2 teaspoons dark soy sauce; 1/2 teaspoon fish sauce (or substitute); 1 tablespoon brown sugar; 1/2 cup basil, packed

Drunken Noodles (Pad Kee Mao)

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Drunken Noodles (Pad Kee Mao) is a vibrant and flavorful Thai dish that brings the essence of street food right to your table. This quick and easy recipe comes together in just 15 minutes, making it perfect for busy weeknights or casual gatherings. The combination of tender chicken, colorful fresh vegetables, and a savory sauce creates a delicious meal that’s both satisfying and visually appealing. Customize it with your favorite protein or veggies for a personal touch. Get ready to indulge in this delightful stir-fried noodle dish that promises bold flavors in every bite!

Author: Sara Mitchell
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: Serves 4
Category: Main
Method: Stir-frying
Cuisine: Thai

Ingredients

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6 oz chicken thigh (or any protein of choice), thinly sliced
12 oz fresh thick rice noodles (or 7 oz / 200 g wide dried rice noodles)
4 stalks Chinese broccoli (or spinach, thinly sliced at an angle)
1/2 cup baby corn (or any desired crisp vegetables)
4 cloves garlic
3 to 5 fresh Thai chili peppers
1 tablespoon canola oil (or peanut oil)
2 tablespoons oyster sauce (or substitute)
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
1/2 teaspoon fish sauce (or substitute)
1 tablespoon brown sugar
1/2 cup basil, packed

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Instructions

Prepare the sauce by combining the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar in a bowl; set aside.
Marinate sliced chicken with dark soy sauce; let sit.
Grind garlic and chili peppers until finely minced.
Cook fresh rice noodles as per package instructions, or slice fresh noodles into strips.
Heat oil in a nonstick pan, sauté garlic and chili until fragrant.
Add marinated chicken; cook until browned.
Stir in Chinese broccoli and baby corn; cook until chicken is fully cooked.
Toss noodles with the sauce and stir-fry until well combined.
Add basil leaves off the heat; toss gently before serving.

Nutrition

Serving Size: 1 plate (350g)
Calories: 460
Sugar: 6g
Sodium: 1100mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Find it online: https://tastykitchenjoy.com/drunken-noodles-pad-kee-mao/