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Drunken Noodles (Pad Kee Mao)

Drunken Noodles (Pad Kee Mao)
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Drunken Noodles, or Pad Kee Mao, is a tantalizing Thai dish that will elevate your weeknight dinners. This quick and easy recipe combines wide rice noodles with vibrant vegetables and tender chicken, all coated in a savory brown sauce that bursts with flavor. Perfect for busy evenings or laid-back gatherings, this one-pan wonder can be customized to suit your taste.

Ingredients

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  • 2 tablespoons oyster sauce
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 1/2 teaspoon fish sauce
  • 1 tablespoon brown sugar
  • 6 oz chicken thigh (or any protein of choice)
  • 4 cloves garlic
  • 3 to 5 Thai chili peppers
  • 1 tablespoon canola oil
  • 4 stalks Chinese broccoli (or preferred greens)
  • 1/2 cup baby corn (or desired crisp vegetables)
  • 12 oz fresh thick rice noodles
  • 1/2 cup basil

Instructions

  1. In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar.
  2. Marinate the sliced chicken thigh with dark soy sauce in a medium bowl.
  3. Grind garlic and chili peppers until finely minced using a mortar and pestle or food processor.
  4. Prepare the noodles: slice fresh noodles into strips or rehydrate dried noodles as per package instructions.
  5. Heat oil in a nonstick pan over medium-high heat; stir-fry garlic and chili for about 30 seconds.
  6. Add marinated chicken to the pan; cook until browned.
  7. Introduce Chinese broccoli and baby corn; stir until chicken is cooked through.
  8. Add noodles and prepared sauce; toss until well combined.
  9. Remove from heat, add basil, and toss until just wilted before serving.

Nutrition

Find it online: https://allfoodierecipes.com/drunken-noodles-pad-kee-mao/