Drunken Noodles
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Drunken noodles (Pad Kee Mao) are incredibly easy to make, packed with fantastic flavor, and taste like you'd get at a Thai restaurant. Chopped chicken is stir-fried with various vegetables and wide rice noodles - then it's all tossed together in a delicious sauce. If you love Thai food, this drunken noodle recipe is a must-try.
Ingredients
Instructions
Prep & Mix The Sauce
Prepare your 8 oz dried wide rice noodles by following the instructions on the rice noodle packaging.
In a small mixing bowl, mix the 3 Tbsp oyster sauce, 2 tsp brown sugar, 2 tsp fish sauce, 1½ Tbsp soy sauce, 1½ Tbsp dark soy sauce, 1 Tbsp water, and 1 tsp Thai red chili paste. Set aside for later.
Stir Fry & Serve
Heat 2 Tbsp cooking oil in your wok (or other heavy-bottomed frying pan or skillet) over high heat. Add in 1 Tbsp garlic, ½ tsp ginger, and 2 Thai red chili peppers and cook for 10 seconds (*Be careful to not inhale the chili peppers).
Add in the ⅓ cup shallots and 2 medium carrots and cook for 2 minutes. Add in the chopped 6 oz chicken breast, ¼ tsp pepper, chopped 2 green onions, and 2 tsp Shaoxing wine plus optional 2 stalks boy choy. Stir fry until cooked, about 2 minutes.
Add in the rice noodles and sauce, then toss and cook for 1 minute or until the noodles are uniform in color.
Remove the pan from the heat and stir in the 1 cup Thai holy basil leaves. Serve immediately.
Nutrition
- Calories
- 403 kcal
- Carbohydrate Content
- 62 g
- Protein Content
- 17 g
- Fat Content
- 9 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 0.04 g
- Cholesterol Content
- 36 mg
- Sodium Content
- 1555 mg
- Fiber Content
- 3 g
- Sugar Content
- 7 g
- Unsaturated Fat Content
- 7 g
- Serving Size
- 1 serving
