Thai Drunken Noodles Recipe (Pad Kee Mao)
With plenty of Thai chilis, young green peppercorns, and holy basil, this plate of Drunken Noodles is spicy and satisfying.
Servings: 2
Calories: 766kcal
Ingredients
Main Ingredients
- 2 Tablespoons oil
- 8 ounces wide rice noodles
- 3 cloves garlic
- 3 Thai chili peppers
- ½ cup chicken thighs
- ¼ cup baby corn
- ¼ cup carrots
- ¼ cup long beans
- 1 red jalapeno pepper
- 2 strands young green peppercorns
- 1 cup holy basil leaves
Sauce Ingredients
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons thin soy sauce
- 2 teaspoons sugar
- 2 teaspoons vinegar
Instructions
- Prepare the Noodles: If you are using fresh rice noodles, you should be able to gently pull them apart using your hands without breaking them. If they need a little help, you can place them in simmering water for a minute. If you are using dried rice noodles, you'll need to rehydrate them. This can be done by soaking them in lukewarm water for 10-30 minutes, checking every 10 minutes to see if they're pliable. Alternatively, you can place them in simmering water for about 5-6 minutes. They are ready when they're pliable and easily able to be pulled apart.1
- Prepare the Main Ingredients: Chop the garlic and chilis very finely.2 Cut the baby corn, long beans, carrots, and jalapeno pepper into bite-sized pieces. Cut the chicken thighs into bite-sized pieces, trimming fat as needed. Remove the holy basil leaves from the stems.
- Prepare the Sauce: Mix the sauce ingredients together in a small mixing bowl, stirring until the sugar is dissolved.
- Stir Fry the Chicken and Vegetables: Heat 2 Tablespoons of a mild-flavored oil in a pan or wok over medium high heat. Add the minced garlic and chilis and stir fry until the garlic is golden brown. Then add the chicken and continue to cook until it is approximately halfway done. Next, add the vegetables and a teaspoon or two of water to help them cook. Once they are more than halfway done, move on to the next step.
- Stir Fry the Noodles: Add the prepared rice noodles and the sauce to the pan. Use tongs to mix everything together, then allow the noodles to sit in the pan undisturbed for up to a minute at a time. Once the chicken and vegetables are cooked through, add the jalapeno pepper and young green peppercorns.
- Serve: Take the pan off the heat and add the holy basil leaves. Stir until they are fully incorporated into the noodle dish. Use tongs to plate the noodles. Serve while still hot and enjoy!
Notes
- Fresh rice noodles are preferred, as they eliminate the need to rehydrate the noodles.
- Alternatively, you can pound them together in a mortar and pestle until they are well broken down. The more you pound, the spicier the dish will be.
Nutrition
Calories: 766kcal | Carbohydrates: 115g | Protein: 19g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 2124mg | Potassium: 454mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3653IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 3mg
