Drunken noodles, also known as pad kee mao, is a popular Thai stir-fry dish with wide noodles, veggies, red chilies, and Thai basil in a delicious sauce.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
341 Calories
Recipe Instructions
Step 1
Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
Step 2
Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
Step 3
Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.
Step 4
Gather the ingredients.
Step 5
Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
Step 6
Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
Step 7
Add Chinese broccoli leaves and stir-fry until wilted.
Step 8
Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
Step 9
Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.
Ingredients
1 teaspoon white sugar
2 tablespoons vegetable oil
2 tablespoons cold water
4 cloves garlic, minced
1 teaspoon sesame oil
4 green onions, thinly sliced
1 tablespoon maple syrup
1 tablespoon Asian fish sauce
1 cup fresh Thai basil leaves
8 ounces dried rice noodles
1 cup shallots, thinly sliced
0.25 cup soy sauce
0.25 cup oyster sauce
2.5 pounds skinless, boneless chicken thighs, cut into strips
