Drunken Noodles with Chicken (Pad Kee Mao) Recipe
User Reviews
4.6
30 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
528 kcal
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Course
Main Course
-
Cuisine
Thai
Drunken Noodles with Chicken (Pad Kee Mao) Recipe
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Whip up a delightful Thai dish with this easy Drunken Noodles with Chicken (Pad Kee Mao) recipe, using simple, everyday ingredients!
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Ingredients
For the Sauce
- 3 tablespoons oyster sauce
- 3 tablespoons fish sauce
- 1 tablespoon Maggi sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon water
For the Noodles
- 1 1/2 pounds chicken breast thinly sliced against the grain
- 8 ounces rice noodles
- 3 teaspoons sesame oil divided
- 2 egg lightly beaten
- 1 cup onion sliced
- 2 cups cabbage green or purple, shredded
- 3 scallions sliced into 1-inch pieces
- 1 carrot grated
- 2 bird's eye chili thinly sliced, Thai
- 1 cup Thai basil leaves roughly chopped
- lime wedges for serving
Instructions
- Whisk the sauce ingredients together in a small bowl. Transfer a large spoonful of the sauce to a zip-close plastic bag. Place the sliced chicken in the bag and work the sauce into the meat. Set aside to marinate.
- Prepare the noodles for sautéing according to package directions (soaking in hot water until al dente).
- Heat 1 teaspoon of the sesame oil in a large wok or pan and quickly scramble the eggs until just set. Push them to the side of the pan and add the remaining 2 teaspoons of oil.
- Add the onions, cabbage, and scallions to the pan; stir-fry for 2 minutes.
- Transfer the marinated chicken to the pan and stir-fry with the vegetables for 3 minutes, or until cooked through.
- Add the prepared noodles, carrots, chilies, and remaining sauce. Toss well and stir-fry for another 2 minutes until the vegetables are tender and the noodles are hot.
- Stir in the basil leaves. Serve with lime wedges for squeezing.
Equipments used:
Notes
- To store Drunken Noodles with Chicken (Pad Kee Mao), place them in an airtight container in the refrigerator for up to 3 days. You can freeze them by placing them in a freezer-safe container for up to 2 months.
- To reheat, use a wok or pan over medium heat, adding a splash of water or oil to prevent sticking.
Nutrition Information
Show Details
Serving
1serving
Calories
528kcal
(26%)
Carbohydrates
63g
(21%)
Protein
43g
(86%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.03g
(2%)
Cholesterol
191mg
(64%)
Sodium
1782mg
(74%)
Potassium
988mg
(21%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
3241IU
(65%)
Vitamin C
25mg
(28%)
Calcium
149mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 528kcal | 26% |
| Carbohydrates | 63g | 21% |
| Protein | 43g | 86% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 191mg | 64% |
| Sodium | 1782mg | 74% |
| Potassium | 988mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3241IU | 65% |
| Vitamin C | 25mg | 28% |
| Calcium | 149mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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