Thai Drunken Noodles Recipe (Pad Kee Mao)
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
6
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Calories
452 kcal
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Course
Main Course
Thai Drunken Noodles Recipe (Pad Kee Mao)
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This drunken noodles recipe is loaded up with chicken and vegetables and is one of the most flavorful 30-minute meals ever.
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Ingredients
For the Sauce:
- 1/3 cup oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 3 tablespoons water
- 1 ½ tablespoons packed light brown sugar
For the Noodles:
- 16 ounces wide rice noodles
- 3 tablespoons cooking oil
- two 7-9 ounce thinly sliced boneless skinless chicken breasts
- ½ peeled thinly sliced yellow onion
- 8 dried mild Thai chiles
- 4 thinly sliced green onions
- 4 finely minced garlic cloves
- 1 teaspoon finely minced fresh ginger
- 2 15- ounce cans drained baby corn
- 1 ½ cups Thai basil
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Instructions
- Sauce: Whisk together all of the ingredients in a bowl until combined and set aside.
- Noodles: Add the noodles to a large pot of lightly simmering water and add in the noodles, turn the heat off and let stand for 8-10 minutes or until cooked. Drain and set aside.
- In the meantime, add 2 tablespoons of oil to a wok over high heat, and as soon as it begins to smoke add in the chicken and spread it around the wok to brown. Cook for 2-3 minutes then stir-fry until lightly browned and cooked through and set aside.
- In the same wok over high heat add in the remaining 1 tablespoon of oil and stir-fry the onions and chiles for 1 to 2 minutes or until lightly browned.
- Next, add in the green onions, garlic, and ginger, and stir-fry for 1-2 minutes.
- Add in the cooked chicken, baby corn, Thai basil, noodles, and sauce, and mix until combined. Serve.
Notes
- Make-Ahead: This recipe is meant to be eaten right after cooking.
- How to Store: Cover and keep in the refrigerator for up to 4 days. This recipe will not freeze well.
- How to Reheat: Add the desired amount of drunken noodles to a hot wok with a ¼ cup of chicken stock or water and cook for 2-3 minutes or until hot.
- I used mild dried Thai peppers because I can’t handle spice too well, but if you want to keep things zesty, fresh Thai peppers will do just great. If you want just a bit of heat, try using some julienne jalapeños.
- Use regular or light soy sauce if you can’t get dark soy sauce.
- For the oil, I like to use avocado or sesame oil.
- Substitute the fresh garlic with a 1/2 teaspoon of granules or powder.
Nutrition Information
Show Details
Calories
452kcal
(23%)
Carbohydrates
88g
(29%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
1243mg
(52%)
Potassium
305mg
(9%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
655IU
(13%)
Vitamin C
18mg
(20%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 88g | 29% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1243mg | 52% |
| Potassium | 305mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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