Drunken Noodles Recipe (Pad Kee Mao)
These Drunken Noodles, traditionally called Pad Kee Mao, are packed with flavor and can be made in one pan. They have chewy noodles and is perfect with the classic, addictive sauce.
Servings: 3 servings
Equipment
- Mixing Bowl
Ingredients
Ingredients
- 16 ox chicken thighs thinly sliced
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 2 Thai chilies thinly sliced
- 8 oz Chinese broccoli gai lan
- 16 oz fresh wide rice noodles I found mine at Hmart
- 1 cup Thai basil leaves
For the Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp water
Instructions
- Thinly slice the onion, slice the Thai chilies, and finely mince the garlic.
- Separate the Chinese broccoli leaves from the stems. Cut the leaves and stems into roughly ½-inch pieces.
- In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and water. Mix thoroughly and set aside.
- Heat a large pan or wok over medium-high heat with a bit of oil. Add the onions, garlic, and chilies and cook until fragrant.
- Add the chicken and cook until browned and nearly cooked through.
- Add the Chinese broccoli stems and cook for about 1 minute.
- Add the Chinese broccoli leaves and cook until wilted.
- Add the rice noodles and sauce. Toss everything together until the noodles absorb the sauce and are evenly coated.
- Finish with the Thai basil and toss until wilted.
- Serve in a bowl or enjoy straight from the pan.
Video
Nutrition
Serving: 1 serving | Calories: 587kcal | Carbohydrates: 74g | Protein: 31g | Fat: 18g