Drunken Noodles (Pad Kee Mao)

Name: Drunken Noodles (Pad Kee Mao)
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tbsp Fish Sauce; 2 tbsp Oyster Sauce; 1 tbsp Light Soy Sauce; 1 tsp Dark Soy Sauce, sweet black soy; 350g Fresh Wide Rice Noodles (Sen Yai); 250g Boneless Skinless Chicken Thigh, thinly sliced; 4 cloves of Garlic, minced; 6 Thai Bird's Eye Chilis, finely chopped; 1 Onion, small, sliced; 1 Red Bell Pepper, seeded and sliced; 8 Baby Corns, halved lengthwise; 6 Cherry Tomatoes, halved; 1 cup Thai Holy Basil Leaves, loose packed; 2 tbsp Neutral Oil; 2 tsp Palm Sugar, finely chopped or grated; 2 tbsp Water

Drunken Noodles (Pad Kee Mao) is a vibrant, stir-fried Thai noodle dish packed with savory-sweet sauce, spicy chilies and fragrant holy basil. Wide rice noodles are tossed with tender chicken, crisp vegetables and juicy cherry tomatoes for a quick, restaurant-style meal that delivers bold, balanced flavors in every bite.

Drunken Noodles (Pad Kee Mao) is a vibrant, stir-fried Thai noodle dish packed with savory-sweet sauce, spicy chilies and fragrant... Show more

Traditional Thai Recipe

Health Grade

C+ · Balanced

Rating

4.7

Time

30 min

Price

2,53 €

Calories

697 kcal

quick

easy

one pot

low sugar

Method

Prep the ingredients

Rinse and dry the Thai Holy Basil Leaves if needed, then pick the leaves from the stems and keep them whole. Slice the Boneless Skinless Chicken Thigh thinly, mince the Garlic, finely chop the Thai Bird's Eye Chili, slice the Onion and Red Bell Pepper, halve the Baby Corn lengthwise, halve the Cherry Tomatoes, and gently loosen the Fresh Wide Rice Noodles so they’re ready to hit the pan.

Mix the sauce

In a small bowl, whisk the Water and Palm Sugar together first, then add the Fish Sauce, Oyster Sauce, Light Soy Sauce, and Dark Soy Sauce (sweet black soy). Keep whisking until the sugar dissolves and the sauce looks smooth.

Heat the pan

Set a large pan over high heat and let it get very hot. Add the Neutral Oil and swirl to coat the bottom evenly.

Sear the chicken

Add the chicken in a single layer and leave it alone for 2 minutes so it can pick up some color. Stir and cook for another 2 minutes until the pieces are mostly cooked through and no longer pink on the outside.

Toss the noodles

Add the garlic and chilies and stir for about 30 seconds until fragrant, then toss in the onion, red bell pepper, baby corn, and cherry tomatoes. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender and the tomatoes just start to burst. Add the noodles and pour in the sauce, tossing constantly until everything is glossy and evenly coated, then turn off the heat and fold in the basil just until it wilts.

Serve immediately

Pile the noodles into bowls and spoon any sauce and bits from the pan over the top. Serve right away while the noodles are springy and the basil is still fragrant.