Thai Drunken Noodles (Pad Kee Mao)

Pad Kee Mao is one of my go-to orders when I get Thai food take-out, but I’ve always avoided making it because I assumed the ingredients would be too difficult to find. After a bit of experimenting, I found this incredible recipe by recipe tin eats.

The final product!
The final product… but in a bowl!

Thai Drunken Noodles (Pad Kee Mao)

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

  • 14 oz /400g dried wide rice noodles

Stir fry

  • 4 tbsp vegetable oil
  • 6 large cloves of garlic, minced
  • 4 birds eye chilli or Thai chillies, deseeded, very finely chopped
  • 1 onion , sliced
  • 1 bell pepper, sliced
  • 1 bunch broccolini, cut into 2″ pieces
  • 400 g /14oz chicken thighs , cut into bite size pieces (breast ok too)
  • 4 tsp fish sauce (or soy sauce)
  • 4 green onions, cut into 3cm/2″ pieces
  • 2 cup Thai or Thai Holy Basil leaves

Sauce

  • 6 tbsp oyster sauce
  • 3 tbsp light soy sauce
  • 3 tbsp dark soy sauce
  • 4 tsp sugar
  • 2 tbsp water

How to Make It

  1. Prepare noodles per packet directions. In my case, I boil them for 5 minutes, then rinse in cold water.
  2. Mix Sauce in a small bowl.
  3. Heat oil in wok or large heavy based skillet over high heat.
  4. Add bell pepper and broccolini, and cook until almost soft and browned. Add onion, cook for 1 minute. Remove vegetables from skillet.
  5. Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
  6. Add chicken and fish sauce, and fry until cooked, around 2 minutes. Add vegetables to skillet again.
  7. Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
  8. Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

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