Drunken Noodles (Pad Kee Mao)
Recipe video above. Spicy Thai Noodles, a popular Thai take-out dish from the streets of Thailand! Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly! Spice level: moderate to high (it's SUPPOSED to be spicy!)
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7 oz /200g dried rice noodles (, wide (Note 1))
- 2 tbsp oil ((peanut, vegetable or canola))
- 3 large cloves of garlic (, minced)
- 2 birds eye chilli or Thai chillies (, deseeded, very finely chopped (Note 2))
- 1/2 onion (, sliced)
- 200 g /7oz chicken thighs (, cut into bite size pieces (breast ok too))
- 2 tsp fish sauce ((or soy sauce))
- 2 green onions (, cut into 3cm/2" pieces)
- 1 cup Thai or Thai Holy Basil leaves ((sub regular basil, Note 3))
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce ((Note 4))
- 1 1/2 tbsp dark soy sauce ((Note 4))
- 2 tsp sugar
- 1 tbsp water
Instructions
- 1
Prepare noodles per packet directions.
- 2
Mix Sauce in a small bowl.
- 3
Heat oil in wok or large heavy based skillet over high heat.
- 4
Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- 5
Add onion, cook for 1 minute.
- 6
Add chicken and fish sauce, and fry until cooked, around 2 minutes.
- 7
Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
- 8
Remove from heat and immediately add basil, toss until just wilted, then serve immediately.