Drunken Noodles (Pad Kee Mao)
Drunken noodles are a cult-favorite dish of juicy shrimp, chewy rice noodles, and fried chiles and veggies served in a thick, savory sauce.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 16 oz dried rice noodles (thick)
- 1 lb shrimp or chicken ((breast or thigh meat))
- 1 tsp light soy sauce
- 1 tsp vegetable oil
- 2 tsp cornstarch
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 2 tsp Shaoxing wine
- 1/2 tsp white pepper
- 2 tbsp palm sugar ((or light brown sugar))
- 4 clove garlic (minced)
- 3 Thai birds eye chilis (minced)
- 1 inch piece fresh ginger (peeled and minced)
- 1 medium white onion (sliced)
- 6 green onions (cut into 2-inch pieces)
- 1 bok choy (shopped)
- 1 red bell pepper (sliced thin)
- 2 cup snow peas (trimmed)
- 1 cup Thai basil leaves
- 3 tbsp vegetable oil (separated)
Instructions
- 1
Place the dried rice noodles in a pot and cover by 1-inch with hot water. Leave to soak as you prep shrimp or chicken and vegetables (about 15-20 minutes).
- 2
Shell and devein shrimp. In a bowl add the shrimp + 1 tsp soy sauce + 1 tsp veg oil + 2 tsp cornstarch. Mix and let rest 15 minutes.
- 3
Next, mix together the Sauce ingredients in a separate bowl and set aside.
- 4
In a wok over high heat, add 2 tbsp oil and stir fry the shrimp (3-4 minutes) or chicken (5 minutes) or until cooked through and set aside.
- 5
Add another tablespoon of oil and stir fry the garlic, chili and ginger mixture for a minute. Next add the white onion and stir fry another minute.
- 6
Add the prepped vegetables (bok choy, red bell pepper, snow peas) and stir fry 2-3 minutes. Add the soaked and drained noodles and shrimp or chicken. Pour the Sauce ingredients on top and quickly stir fry 2-3 minutes, mixing thoroughly.
- 7
Serve with Thai basil leaves sprinkled on top.