Drunken Noodles Pad Kee Mao (Print Version)
# Ingredients:
→ Noodles
01 -
8 ounces wide rice noodles
→ Stir-Fry Sauce
02 -
3 tablespoons oyster sauce
03 -
2 tablespoons soy sauce
04 -
1 tablespoon dark soy sauce
05 -
1 tablespoon fish sauce
06 -
1 tablespoon brown sugar
07 -
2 teaspoons lime juice
08 -
1 tablespoon water
→ Stir-Fry
09 -
2 tablespoons vegetable oil
10 -
4 cloves garlic, minced
11 -
2-3 Thai red chilies, sliced (adjust to taste)
12 -
1 pound boneless skinless chicken thighs, cut into bite-size pieces
13 -
1 small onion, sliced
14 -
1 medium bell pepper, sliced, red
15 -
1 cup broccoli florets
16 -
1 carrot, julienned
17 -
2 green onions, cut into 2-inch pieces
18 -
1 cup fresh Thai basil leaves
19 -
Lime wedges for serving
# Instructions:
01 -
Soak the 8 ounces of wide rice noodles in warm water for 15–20 minutes until they soften. Drain and set aside.
02 -
In a bowl, whisk together 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 2 teaspoons lime juice, and 1 tablespoon water until the sugar dissolves. Set aside.
03 -
Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the 4 minced garlic cloves and 2–3 sliced Thai red chilies. Stir-fry for about 30 seconds until fragrant. Add the 1 pound of chicken pieces to the wok. Stir-fry for 5–6 minutes until the chicken is cooked through and lightly browned.
04 -
Toss in the sliced onion, bell peppers, broccoli florets, and julienned carrot. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
05 -
Add the softened noodles and stir-fry sauce to the wok. Gently toss everything together, ensuring the noodles are well coated with the sauce. Cook for another 2–3 minutes until the noodles are tender and the sauce has been absorbed.
06 -
Stir in the green onions and 1 cup of Thai basil leaves. Cook for an additional 1 minute until the basil is wilted.
07 -
Garnish with extra basil leaves and serve with lime wedges on the side. Enjoy immediately!
# Notes:
01 -
Use Thai basil for its authentic peppery flavor, but if you can't find it, sweet basil will work
02 -
Adjust the heat level by adding or reducing the number of Thai chilies to match your spice tolerance
03 -
Stir gently when adding the noodles to avoid breaking them, especially if they're freshly soaked
04 -
For extra depth of flavor, try adding a splash of sesame oil when stir-frying the noodles