Drunken Noodles Recipe
Servings: 4 people
Calories: 463kcal
A spicy stir fry, this Thai Drunken Noodles (Pad Kee Mao) is a delicious combination of Rice Noodles, Veggies, and an array of sauces. Here is how to make it.
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Equipment
- Wok
Ingredients
- 8 oz Rice Noodles
- 2 tbsp Vegetable Oil
- 300 g Boneless Chicken Thighs Cut into small pieces
- 1 tsp Garlic Finely Chopped
- 2-3 Thai Bird's Eye Chillies Chopepd
- 1/4 cup Onion Thinly Sliced
- 4-5 Baby Corn Sliced into quarters
- 1/2 cup Scallion Greens Cut into 2 inch pieces
- 1 cup Thai Holy Basil
For the sauce
- 2 tsp Dark Soy Sauce
- 2 tsp Light Soy Sauce
- 2 tsp Fish Sauce
- 2 tsp Oyster Sauce
- 2 tsp Brown Sugar
- 1/4 tsp Ground Pepper
- 1 tbsp Water
Instructions
- Mix sauce ingredients in a bowl and keep aside.
- Cook the rice noodles according to package directions and keep aside.
- Heat vegetable oil in a wok.
- Once the oil is hot, add chicken pieces and fry until they are nicely browned.
- Remove them on a plate.
- In the same oil, add garlic, chillies, onion, baby corn, spring onion greens and Thai holy basil and sauce for 2-3 minutes.
- Add the sauce, cooked noodles and chicken and mix everything well.
- Serve hot.
Notes
Bird's eye chilies are very hot. While chopping them wear gloves and wash the hand well with soap after chopping. You can also reduce their amount in the recipe if you cannot handle the heat.
Nutrition
Calories: 463kcal | Carbohydrates: 55g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 817mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg