Pad Kee Mao Recipe (Drunken Noodles)
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
8
-
Calories
357 kcal
-
Course
Main Course
Pad Kee Mao Recipe (Drunken Noodles)
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Pad Kee Mao Recipe (Drunken Noodles) - An Asian "fusion food" favorite that combines multicultural attributes in a comforting and healthy way.
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Ingredients
For the Sauce:
- 1/4 cup oyster sauce
- 1/4 cup fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons Maggi sauce or Golden Mountain
- 2 tablespoons brown sugar
For the Drunken Noodles:
- 1 pound wide rice noodles (or egg noodles)
- 1 pound chicken breast sliced into thin bite-size pieces
- 3 eggs beaten
- 1 small onion peeled and chopped
- 4 cloves garlic minced
- 1 - 3 Thai chiles or 1 - 2 jalapeños
- 1 cup shredded carrots
- 1 cup red bell pepper seeded and sliced thin (I used multi-colored baby bells)
- 1 cup grape tomatoes halved
- 1 cup loose Thai basil leaves
- 1 cup green onion tops cut into 1-inch pieces
- coconut oil for cooking
- Lime wedges for garnish
Instructions
- Whisk the sauce together in a small bowl. Place the sliced chicken in another bowl and spoon 3 tablespoons of sauce over the top to marinade. Mix and set aside.
- Chop the rest of the ingredients. Boil a large pot of water and cook the noodles according to the package instructions.
- Meanwhile heat the wok (or a large skillet) to high heat. Add a teaspoon of oil to the skillet and quickly scramble the eggs. Push the eggs up the side of the wok and add the chopped onions, thai chiles, and garlic. Stir fry for 2 minutes, then add the chicken, and another teaspoon of oil if needed. Stir fry until just barely cooked through (3-5 minutes) and push the mixture up the side of the wok. *If using a skillet, transfer the cooked items to a separate dish and add back to the skillet after the noodles, or they will over-cook.
- Now add the bell peppers and carrots. Stir fry for 2 minutes, then mix all the ingredients and pour the drained noodles over the top. Add the remaining sauce, thai basil, tomatoes, and green onions. Toss and stir fry another minute. Then remove from heat and serve warm with lime wedges.
Notes
- Keep Pad Kee Mao leftovers stored in an airtight container in the fridge for up to 3-4 days. It is not recommended that you freeze rice noodle dishes.
Nutrition Information
Show Details
Serving
1serving
Calories
357kcal
(18%)
Carbohydrates
52g
(17%)
Protein
24g
(48%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
145mg
(48%)
Sodium
927mg
(39%)
Potassium
635mg
(18%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
3855IU
(77%)
Vitamin C
37.6mg
(42%)
Calcium
73mg
(7%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 357kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 927mg | 39% |
| Potassium | 635mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3855IU | 77% |
| Vitamin C | 37.6mg | 42% |
| Calcium | 73mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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