Easy Drunken Noodles (Pad Kee Mao)

Name: Easy Drunken Noodles (Pad Kee Mao)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 people
Ingredients: 1 lb chicken; 3 tbsp tamari; 3 tbsp soy sauce, divided; 3 tbsp water; 1 1/2 tbsp light brown sugar; 1 1/2 tbsp oyster sauce; 3 tsp olive oil, divided; 3 tsp sesame oil, divided; 10 oz wide rice noodles; 3/4 lb boy choy, roughly chopped; 1 cup chopped snow peas; 3 garlic cloves, sliced; 8 oz shitake mushrooms, sliced; 4 oz cremini mushrooms, sliced; 1 1/2 cups chopped baby corn; 1-2 thai chiles, sliced (1-2 depending on spice level); 2 eggs, scrambled (optional); 1 cup loosely packed thai basil

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 people
Calories
412 kcal
Course
Main Course
Cuisine
Chinese

Easy Drunken Noodles (Pad Kee Mao)

Amy Matthews

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These Easy Drunken Noodles, traditionally known as Pad Kee Mao are full of crisp veggies, tender chicken and a ridiculously flavorful sauce. Less than 45 minutes to make from start to finish!

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Ingredients

Servings

1 lb chicken
3 tbsp tamari
3 tbsp soy sauce, divided
3 tbsp water
1 1/2 tbsp light brown sugar
1 1/2 tbsp oyster sauce
3 tsp olive oil, divided
3 tsp sesame oil, divided
10 oz wide rice noodles
3/4 lb boy choy, roughly chopped
1 cup chopped snow peas
3 garlic cloves, sliced
8 oz shitake mushrooms, sliced
4 oz cremini mushrooms, sliced
1 1/2 cups chopped baby corn
1-2 thai chiles, sliced (1-2 depending on spice level)
2 eggs, scrambled (optional)
1 cup loosely packed thai basil

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Instructions

Use a very sharp knife to cut the chicken as thin as possible. Add to a small bowl along with a tablespoon of soy sauce. Toss to combine and set aside while you prepare the rest of the veggies.
Bring a large pot of water to a rolling boil. Season with salt.
In a bowl, whisk together remaining soy sauce, tamari, water, brown sugar and oyster sauce.
Heat a large saute pan or wok to a high heat. Add one teaspoon of olive oil and one teaspoon of sesame oil. Once the oil is smoking, add boy choy and snow peas. Stir-fry until soft, but still crisp, about 2-3 minutes. Remove from pan and set aside on a plate.
Add noodles to the boiling water, cook until aldente. About 7-10 minutes.
Return pan to stove and add another teaspoon of olive oil and sesame oil. Add mushrooms, baby corn and garlic. Stir-fry until soft, about 2-3 minutes. Remove from pan and set aside with boy choy and snow peas.
(If needed, rinse the pan clean) Return pan to stove and add the last teaspoon of olive oil and sesame oil. Add chicken, stir-fry until chicken is cooked through, about 3-4 minutes. If using eggs, move the chicken to the side and add the eggs, scramble.
Add the veggies back to the pan along with the cooked rice noodles, the sauce, chiles and thai basil. Toss everything together and continue to cook for another 2-3 minutes until everything is coated and noodles are cooked a little bit more. If needed, add another 1-2 tablespoons of pasta water to loosen sauce up. If necessary, season with salt and pepper.

Nutrition Information

Show Details

Serving 11-cup serving Calories 412kcal (21%) Carbohydrates 65g (22%) Protein 15g (30%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 27mg (9%) Sodium 1257mg (52%) Potassium 586mg (17%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 448IU (9%) Vitamin C 35mg (39%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 412 kcal

% Daily Value*

Serving	11-cup serving
Calories	412kcal	21%
Carbohydrates	65g	22%
Protein	15g	30%
Fat	11g	17%
Saturated Fat	2g	10%
Cholesterol	27mg	9%
Sodium	1257mg	52%
Potassium	586mg	12%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	448IU	9%
Vitamin C	35mg	39%
Calcium	54mg	5%
Iron	2mg	11%