Drunken Noodles (Pad Kee Mao)
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
2 to 4 servings
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Calories
219 kcal
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Course
Side Dish, Main Course
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Cuisine
Thai
Drunken Noodles (Pad Kee Mao)
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Savory brown sauce bejeweled with colorful veggies, chicken, and rice noodles make these drunken noodles a fantastic 15-minute meal you can whip up any time!
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Ingredients
Sauce:
- 2 tablespoons oyster sauce
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce (*Footnote 1)
- 1/2 teaspoon fish sauce
- 1 tablespoon brown sugar
Protein (Optional):
- 6 oz chicken thigh (about 1 thigh) , thinly sliced (or any protein of your choice) (*Footnote 2)
- 1/4 teaspoon dark soy sauce
Stir fry:
- 4 cloves garlic
- 3 to 5 fresh Thai chili peppers
- 1 tablespoon canola oil (or peanut oil)
- 4 stalks Chinese broccoli (or broccolini, or spinach, thin sliced at an angle)
- 1/2 cup baby corn (or water chestnuts, or any desired crisp vegetables)
- 12 oz fresh thick rice noodles (or 7 oz / 200 g) wide dried rice noodles)
- 1/2 cup basil , packed
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Instructions
- Combine the sauce ingredients in a small bowl. Stir well and set aside.
- Combine chicken thigh (or the protein of your choice) with the dark soy sauce in a medium-sized bowl. Toss to coat well and set aside.
- Pulverize the garlic and chilis together in a mortar and pestle or small food processor until finely ground. (*Footnote 3)
- If using fresh rice noodle sheets, slice them into 1” (2.5 cm) thick strips. If using dried rice noodles, rehydrate or boil them according to the package instructions.
- Heat the oil in a large nonstick pan over medium-high heat until hot. Add the ground garlic and chilis and stir fry for 30 seconds, or until fragrant.
- Spread out the chicken without overlapping. Cook undisturbed until the bottom is lightly browned and the top is pink. Flip the chicken over using your spatula and quickly stir a few times.
- Add the Chinese broccoli and baby corn. Cook and stir until the chicken is no longer pink.
- Add the noodles and pour in the sauce. Use a pair of tongs to toss everything together, until the noodles have absorbed the sauce and begin to crackle. The vegetables should be cooked but remain crispy
- Remove the pan from your stove and add the basil. Give it a final toss until the basil is just wilted. Transfer to serving plates.
- Serve hot as a main dish or on the side with multiple courses.
Notes
- The dark soy sauce will add the beautiful dark brown color to the dish and a light caramel taste. You might use soy sauce to replace it, but the dish will have a much lighter color and the taste will be less rich.
- Almost any protein will work in this recipe. I highly recommend chicken thigh, shrimp, and beef (flank or loin) because they are tender and juicy. If using beef, I prefer to slightly undercook it to medium (a bit pink inside) so it’s extra tender. You can use chicken breast or pork as well, which will result in a slightly chewy texture.
- Alternatively, you can mince both together using a knife, but pulverizing will improve the end product.
Nutrition Information
Show Details
Serving
1serving
Calories
219kcal
(11%)
Carbohydrates
31g
(10%)
Protein
15.3g
(31%)
Fat
3.7g
(6%)
Saturated Fat
0.9g
(5%)
Cholesterol
38mg
(13%)
Sodium
479mg
(20%)
Potassium
304mg
(9%)
Fiber
2.4g
(10%)
Sugar
3.5g
(7%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 219kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 15.3g | 31% |
| Fat | 3.7g | 6% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 479mg | 20% |
| Potassium | 304mg | 6% |
| Fiber | 2.4g | 10% |
| Sugar | 3.5g | 7% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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