Prep time: 10 mins | Cook time: 6 mins | Total time: 16 mins | Serves: 2 – 3
I have never been to Thailand but a lot of my friends said that these Drunken Noodles taste like the ones you find from the streets of Thailand, the “Pad Kee Mao”. Luckily, I have found this easy recipe. It brings me Thailand right at my home. I love extra kick so I add a few dashes of chilli but the spice level of this dish is only moderate.
Ingredients
NOODLES:
7 ounces (200 grams) dried rice noodles, wide
STIR FRY:
2 tablespoons oil (peanut, vegetable, or canola)
3 large cloves of garlic, minced
2 birds eye chilli or Thai chillies, deseeded, very finely chopped
1/2 onion, sliced
200 grams (7 ounces) chicken thighs, cut into bite-size pieces (breast ok too)
2 teaspoons fish sauce (or soy sauce)
2 green onions, cut into 3cm/2-inches pieces
1 c. Thai or Thai Holy Basil leaves (sub regular basil)
SAUCE:
3 tablespoons oyster sauce
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
2 teaspoons sugar
1 tablespoon water
How to make Drunken Noodles (Pad Kee Mao)
Step 1: Following the package directions ready the noodles.
Step 2: In a small bowl, place the sauce ingredients (oyster sauce, light soy sauce, dark soy sauce, sugar, and water) and mix well.
Step 3: In a wok or large heavy-based skillet, heat the oil over high heat. Once the oil is hot, add the garlic and chilli and cook for about 10 seconds. Add in the onion and cook for a minute more. Then, add in the chicken along with the fish sauce and fry for about 2 minutes until cooked. Next, add in the green onions, noodles, and pour in the sauce. Continue to cook for another minute to reduce the sauce.
Step 4: After removing from the heat, quickly add in the basil and toss until just wilted.
Notes:
For this recipe, I suggest using wide noodles and prepare as per package directions. I used rice noodles labelled as “Pad Thai”.
To have a nice kick that won’t blow your head off, use 2 bird’s eye or Thai chillies. Or use a dollop of chilli paste and simply add it to the chicken. Adjust the chilli according to your preference.
I love using Thai basil. They are just like your usual basil but with a little aniseed flavour. For this recipe, you are welcome to use regular Thai basil as they are easier to find.
Use either light or dark soy sauce even purpose soy sauce. Purpose soy sauce is labelled soy sauce without an indication whether it is light or dark or sweet. It is okay as well to swap dark with more light soy sauce. But do not use all dark soy sauce because it is too strong.
NUTRITION FACTS:
Serving: 197g, Calories: 454cal (23%) |Carbohydrates: 58.6g (20%) | Protein: 22.9g (46%) | Fat: 14.8g (23%) | Saturated Fat: 2.4g (15%) | Polyunsaturated Fat: 12.4g | Cholesterol: 79mg (26%) | Sodium: 223mg (10%) | Fiber: 1.5g (6%) | Sugar: 2.7g (3%)
Ingredients
- NOODLES:
- 7 ounces (200 grams) dried rice noodles, wide
- STIR FRY:
- 2 tablespoons oil (peanut, vegetable, or canola)
- 3 large cloves of garlic, minced
- 2 birds eye chilli or Thai chillies, deseeded, very finely chopped
- 1/2 onion, sliced
- 200 grams (7 ounces) chicken thighs, cut into bite-size pieces (breast ok too)
- 2 teaspoons fish sauce (or soy sauce)
- 2 green onions, cut into 3cm/2-inches pieces
- 1 c. Thai or Thai Holy Basil leaves (sub regular basil)
- SAUCE:
- 3 tablespoons oyster sauce
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 2 teaspoons sugar
- 1 tablespoon water
Instructions
Step 1: Following the package directions ready the noodles.
Step 2: In a small bowl, place the sauce ingredients (oyster sauce, light soy sauce, dark soy sauce, sugar, and water) and mix well.
Step 3: In a wok or large heavy-based skillet, heat the oil over high heat. Once the oil is hot, add the garlic and chilli and cook for about 10 seconds. Add in the onion and cook for a minute more. Then, add in the chicken along with the fish sauce and fry for about 2 minutes until cooked. Next, add in the green onions, noodles, and pour in the sauce. Continue to cook for another minute to reduce the sauce.
Step 4: After removing from the heat, quickly add in the basil and toss until just wilted.
Notes
For this recipe, I suggest using wide noodles and prepare as per package directions. I used rice noodles labelled as “Pad Thai”. To have a nice kick that won’t blow your head off, use 2 bird's eye or Thai chillies. Or use a dollop of chilli paste and simply add it to the chicken. Adjust the chilli according to your preference. I love using Thai basil. They are just like your usual basil but with a little aniseed flavour. For this recipe, you are welcome to use regular Thai basil as they are easier to find. Use either light or dark soy sauce even purpose soy sauce. Purpose soy sauce is labelled soy sauce without an indication whether it is light or dark or sweet. It is okay as well to swap dark with more light soy sauce. But do not use all dark soy sauce because it is too strong.
