Description
These Thai Drunken Noodles, known as Pad Kee Mao, feature chewy rice noodles stir-fried in a savory sauce with chicken, vegetables, and holy basil for a spicy, flavorful dish that’s ready in just 30 minutes!
Ingredients
Fresh rice noodles – 19 oz
Boneless skinless chicken thighs, sliced – 3
Chinese broccoli (Gai-Lan), chopped – 2 cups
Holy basil – 1 cup
Carrots, julienned – ½ cup
Red chili peppers, chopped – 2 large
Garlic cloves – 6
Vegetable oil – 2 tbsp
Stir-Fry Sauce:
Dark soy sauce – 2 tbsp
Regular soy sauce – 1 tbsp
Oyster sauce – 1.5 tbsp
White vinegar – 1 tbsp
Fish sauce – 1 tbsp
White granulated sugar – 2.5 tsp
Instructions
In a small bowl, mix noodle sauce ingredients and set aside.
Grind garlic and chili into a paste.
Microwave fresh noodles for 2-3 minutes to separate them.
In a wok, heat 1 tbsp oil and cook chicken until done, then set aside.
Lower heat, add chili paste and carrots, cook for 30 seconds.
Raise heat, add remaining oil, rice noodles, and sauce, tossing gently.
Add Chinese broccoli, cook until softened.
Add chicken and basil, toss, and remove from heat.