Thai Drunken Noodles (Pad Kee Mao)
Spicy Thai Noodles, a popular dish from Thailand, perfect for those who love a moderate to high spice level.
Equipment
- wok
- large heavy based skillet
Ingredients
Noodles
- 200 g dried rice noodles, wide
Stir Fry
- 2 tablespoon oil (peanut, vegetable or canola)
- 3 large cloves garlic, minced
- 2 birds eye chilli or Thai chillies, deseeded, very finely chopped
- ½ onion sliced
- 200 g chicken thighs, cut into bite size pieces (breast ok too)
- 2 teaspoon fish sauce (or soy sauce)
- 2 green onions, cut into 3cm/2" pieces
- 1 cup Thai or Thai Holy Basil leaves (sub regular basil)
Sauce
- 3 tablespoon oyster sauce
- 1.5 tablespoon light soy sauce
- 1.5 tablespoon dark soy sauce
- 2 teaspoon sugar
- 1 tablespoon water
Instructions
Cooking Steps
- Prepare noodles per packet directions.
- Mix Sauce in a small bowl.
- Heat oil in wok or large heavy based skillet over high heat.
- Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- Add onion, cook for 1 minute.
- Add chicken and fish sauce, and fry until cooked, around 2 minutes.
- 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.
Notes
Adjust chilli to your taste and substitute Thai basil with regular basil if necessary.
Nutrition
Serving: 197gCalories: 454kcalCarbohydrates: 58.6gProtein: 22.9gFat: 14.8gSaturated Fat: 2.4gPolyunsaturated Fat: 12.4gCholesterol: 79mgSodium: 223mgFiber: 1.5gSugar: 2.7g
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