THAI CHICKEN DRUNKEN NOODLES (Pad Kee Mao)
THAI CHICKEN DRUNKEN NOODLES (Pad Kee Mao)
Ingredients
For the Chicken Marinade
- 600 g chicken tenders, cubed
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
For the Stir-Fry
- 2 tablespoons oil
- 430 g fresh rice noodles, separated (or 200 g dried rice noodles, soaked as per packet instructions)
- 1 red bell pepper, sliced into matchsticks
- 1 carrot, large, thinly sliced
- 1 bunch Chinese broccoli, about 3 cups, chopped, stems and leaves separated
- 6 cloves garlic, minced
- 2 shallots, small, finely sliced
- 2 Thai chillies, deseeded and finely chopped
- 3 spring onions, thinly sliced
- 1 large handful Thai basil leaves
For the Sauce
- 2 1/2 tablespoons oyster sauce
- 1 1/2 tablespoons dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar
- 2 teaspoons sriracha
- 2 tablespoons water
Instructions
- 1
In a bowl, combine the 600g cubed chicken tenders with 1 tablespoon of oyster sauce and 2 tablespoons of light soy sauce. Mix well to coat the chicken, then set aside to marinate.
⏱️ 5 min
- 2
In a small bowl, whisk together 2 1/2 tablespoons of oyster sauce, 1 1/2 tablespoons of dark soy sauce, 1 1/2 tablespoons of light soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of coconut sugar, 2 teaspoons of sriracha, and 2 tablespoons of water until the sugar is dissolved. Set the sauce aside.
⏱️ 5 min
- 3
If using 430g fresh rice noodles, microwave them for 3 minutes. Carefully separate the noodles after microwaving. If using 200g dry rice noodles, soak them for 4 minutes in boiling water. Be careful not to oversoak, as they can become mushy.
⏱️ 5 min
- 4
Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes, until it is charred and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of oil to the same pan. Add the 6 cloves of minced garlic, 2 small finely sliced shallots, and 2 deseeded and finely chopped Thai chillies. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Add the 1 red bell pepper sliced into matchsticks, 1 large thinly sliced carrot, and the Chinese broccoli stems to the pan. Stir-fry for 3 minutes. Then, add the Chinese broccoli leaves and cook for 2 more minutes until the leaves are wilted. Remove the cooked vegetables from the pan and set them aside with the chicken.
⏱️ 5 min
- 7
Increase the heat to very high. Add the prepared noodles to the pan and fry for 30 seconds. Pour in the prepared sauce and gently toss for 2 minutes, being careful not to break the noodles.
⏱️ 3 min
- 8
Return the cooked chicken and vegetables to the pan. Add the 3 thinly sliced spring onions and 1 large handful of Thai basil leaves. Stir until all ingredients are well combined and glossy.
⏱️ 2 min
- 9
Serve the Thai Chicken Drunken Noodles hot and fresh. Optionally, drizzle with some chilli oil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
THAI CHICKEN DRUNKEN NOODLES (Pad Kee Mao)
For the Chicken Marinade
- 600 g chicken tenders, cubed
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
For the Stir-Fry
- 2 tablespoons oil
- 430 g fresh rice noodles, separated (or 200 g dried rice noodles, soaked as per packet instructions)
- 1 red bell pepper, sliced into matchsticks
- 1 carrot, large, thinly sliced
- 1 bunch Chinese broccoli, about 3 cups, chopped, stems and leaves separated
- 6 cloves garlic, minced
- 2 shallots, small, finely sliced
- 2 Thai chillies, deseeded and finely chopped
- 3 spring onions, thinly sliced
- 1 large handful Thai basil leaves
For the Sauce
- 2 1/2 tablespoons oyster sauce
- 1 1/2 tablespoons dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar
- 2 teaspoons sriracha
- 2 tablespoons water
Instructions
- 1
In a bowl, combine the 600g cubed chicken tenders with 1 tablespoon of oyster sauce and 2 tablespoons of light soy sauce. Mix well to coat the chicken, then set aside to marinate.
⏱️ 5 min - 2
In a small bowl, whisk together 2 1/2 tablespoons of oyster sauce, 1 1/2 tablespoons of dark soy sauce, 1 1/2 tablespoons of light soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of coconut sugar, 2 teaspoons of sriracha, and 2 tablespoons of water until the sugar is dissolved. Set the sauce aside.
⏱️ 5 min - 3
If using 430g fresh rice noodles, microwave them for 3 minutes. Carefully separate the noodles after microwaving. If using 200g dry rice noodles, soak them for 4 minutes in boiling water. Be careful not to oversoak, as they can become mushy.
⏱️ 5 min - 4
Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes, until it is charred and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 5 min - 5
Add the remaining 1 tablespoon of oil to the same pan. Add the 6 cloves of minced garlic, 2 small finely sliced shallots, and 2 deseeded and finely chopped Thai chillies. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Add the 1 red bell pepper sliced into matchsticks, 1 large thinly sliced carrot, and the Chinese broccoli stems to the pan. Stir-fry for 3 minutes. Then, add the Chinese broccoli leaves and cook for 2 more minutes until the leaves are wilted. Remove the cooked vegetables from the pan and set them aside with the chicken.
⏱️ 5 min - 7
Increase the heat to very high. Add the prepared noodles to the pan and fry for 30 seconds. Pour in the prepared sauce and gently toss for 2 minutes, being careful not to break the noodles.
⏱️ 3 min - 8
Return the cooked chicken and vegetables to the pan. Add the 3 thinly sliced spring onions and 1 large handful of Thai basil leaves. Stir until all ingredients are well combined and glossy.
⏱️ 2 min - 9
Serve the Thai Chicken Drunken Noodles hot and fresh. Optionally, drizzle with some chilli oil before serving.
⏱️ 1 min