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.
Thai Drunken Noodles (Pad Kee Mao)
Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
- 14 oz /400g dried wide rice noodles
- 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
- 6 tbsp oyster sauce
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 4 tsp sugar
- 2 tbsp water
How to Make It
- Prepare noodles per packet directions. In my case, I boil them for 5 minutes, then rinse in cold water.
- Mix Sauce in a small bowl.
- Heat oil in wok or large heavy based skillet over high heat.
- Add bell pepper and broccolini, and cook until almost soft and browned. Add onion, cook for 1 minute. Remove vegetables from skillet.
- Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
- Add chicken and fish sauce, and fry until cooked, around 2 minutes. Add vegetables to skillet again.
- Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add basil, toss until just wilted, then serve immediately.