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Drunken Noodles

Drunken noodles
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Indulge in the vibrant flavors of Drunken Noodles, also known as Pad Kee Mao, a popular Thai street food dish that brings the essence of Asian cuisine right to your dining table. This quick and easy recipe features tender chicken and fresh vegetables tossed with wide rice noodles in a savory sauce that boasts a delightful balance of spices. Perfect for busy weeknights or special occasions, you’ll love how easily this dish comes together in just 35 minutes. Customize it by swapping out vegetables or proteins based on what you have available, making it a versatile option for any household.

Ingredients

Scale
  • 250 grams medium wide rice noodles (dried)
  • 250 grams chicken thighs or chicken breast
  • 3 tablespoons vegetable or canola oil
  • 1 tablespoon minced garlic
  • 4–5 baby bok choy
  • 1 cup holy basil
  • 1 teaspoon soy sauce
  • 3 teaspoons soy sauce
  • 1.5 teaspoons dark soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon + 1 teaspoon fish sauce
  • 2 teaspoons brown sugar
  • pinch ground white pepper
  • 1/4 cup chicken stock or water
  • 1/2 onion (sliced)
  • 2–3 Thai red chili peppers

Instructions

  1. Cut chicken against the grain into thin strips. Add 1 teaspoon of soy sauce to the chicken, mix well, and let it rest for about 15-20 minutes.
  2. Boil water according to package instructions. Submerge dried rice noodles in hot water until fully covered. Cover and let soak for about 15-20 minutes before draining.
  3. Clean and cut baby bok choy into bite-sized pieces. Clean and pluck holy basil leaves from stems.
  4. In a mixing bowl, combine all ingredients for the sauce including soy sauces, oyster sauce, fish sauce, brown sugar, ground white pepper, and chicken stock or water.
  5. Heat a large wok or skillet with 2 tablespoons of oil over high heat. Add marinated chicken strips; sear for about 2 minutes without moving them. Flip the chicken and sear for an additional minute until nearly cooked through.
  6. Remove chicken from pan; keep covered. Clean pan if necessary; add remaining oil. Sauté sliced onion for about 30 seconds until starting to soften. Add minced garlic and red chili peppers; sauté another minute.
  7. Add baby bok choy; stir-fry for about another 30 seconds on medium-high heat. Add drained noodles and cooked chicken along with its juices into the pan with Thai basil.
  8. Pour sauce around edges of pan. Toss everything over high heat until well combined for about two minutes. Scrape bottom of pan occasionally to prevent sticking; aim for slightly charred noodles.
  9. Serve hot with additional green onion on top as garnish.

Nutrition

Find it online: https://myrecipesbook.com/drunken-noodles/

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