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Authentic Thai Drunken Noodles (Pad Kee Mao)

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A flavorful dish of stir-fried wide rice noodles with chicken, vibrant vegetables, and aromatic Thai basil.

Ingredients

Scale
  • 16 oz Fresh wide flat rice noodles (450g) or 8 oz dried wide rice noodles
  • 1 lb Boneless skinless chicken breast (450g) cut into bite-sized chunks
  • 3 tbsp Oyster sauce (45ml)
  • 2 tbsp Dark soy sauce (30ml)
  • 1.5 tbsp Light soy sauce (22ml)
  • 1 tbsp Brown sugar (15g)
  • 0.5 Red bell pepper (julienned)
  • 0.5 Green bell pepper (julienned)
  • 0.5 cup Fresh baby corn (75g) sliced on the bias
  • 1 cup Fresh Thai basil leaves (40g) tightly packed
  • 4 cloves Garlic (finely minced)
  • 1 tbsp Coarse crushed red chili flakes (15g)
  • 3 tbsp Cooking oil (45ml) (Avocado or vegetable oil)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and soak dried noodles for 30 minutes or prepare fresh noodles as needed.
  2. Heat the Wok: Heat oil in a large wok over medium-high heat until shimmering.
  3. Sauté the Chicken: Add chicken chunks and cook until golden, about 5-7 minutes.
  4. Infuse with Garlic: Add minced garlic and stir for about 30 seconds until fragrant.
  5. Mix in the Peppers and Baby Corn: Toss in bell peppers and baby corn and sauté for another 2 minutes.
  6. Combine with Noodles: Add noodles and gently toss to combine with the chicken and vegetables.
  7. Add Sauces and Spice: Drizzle sauces and sugar over the noodles, sprinkle chili flakes, and toss well for 1-2 minutes.
  8. Finish with Thai Basil: Stir in Thai basil leaves until they wilt slightly.
  9. Dish Up: Serve the Drunken Noodles warm and enjoy!

Notes

For best results, serve fresh and consider pairing with Thai Spring Rolls or a cucumber salad.

Nutrition

Find it online: https://pinrecipezbylinaa.com/authentic-thai-drunken-noodles-pad-kee-mao/

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