Drunken Noodles Pad Kee Mao (Print Version)
# Ingredients:
→ Sauce
01 -
2 tablespoons oyster sauce
02 -
2 teaspoons light soy sauce
03 -
2 teaspoons dark soy sauce
04 -
1/2 teaspoon fish sauce
05 -
1 tablespoon brown sugar
→ Protein (Optional)
06 -
6 oz chicken thigh, thinly sliced (or any protein of your choice)
07 -
1/4 teaspoon dark soy sauce
→ Stir Fry
08 -
4 cloves garlic
09 -
3 to 5 fresh Thai chili peppers
10 -
1 tablespoon canola oil (or peanut oil)
11 -
4 stalks Chinese broccoli, thin sliced at an angle (or broccolini, or spinach)
12 -
1/2 cup baby corn (or water chestnuts, or any desired crisp vegetables)
13 -
12 oz fresh thick rice noodles (or 7 oz / 200 g wide dried rice noodles)
14 -
1/2 cup basil, packed
# Instructions:
01 -
Combine the sauce ingredients in a small bowl. Stir well and set aside.
02 -
Combine chicken thigh (or the protein of your choice) with the dark soy sauce in a medium-sized bowl. Toss to coat well and set aside.
03 -
Pulverize the garlic and chilis together in a mortar and pestle or small food processor until finely ground.
04 -
If using fresh rice noodle sheets, slice them into 1” (2.5 cm) thick strips. If using dried rice noodles, rehydrate or boil them according to the package instructions.
05 -
Heat the oil in a large nonstick pan over medium-high heat until hot. Add the ground garlic and chilis and stir fry for 30 seconds, or until fragrant.
06 -
Spread out the chicken without overlapping. Cook undisturbed until the bottom is lightly browned and the top is pink. Flip the chicken over using your spatula and quickly stir a few times.
07 -
Add the Chinese broccoli and baby corn. Cook and stir until the chicken is no longer pink.
08 -
Add the noodles and pour in the sauce. Use a pair of tongs to toss everything together, until the noodles have absorbed the sauce and begin to crackle. The vegetables should be cooked but remain crispy.
09 -
Remove the pan from your stove and add the basil. Give it a final toss until the basil is just wilted. Transfer to serving plates.
10 -
Serve hot as a main dish or on the side with multiple courses.