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Drunken Noodles

Drunken noodles
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Indulge in the vibrant flavors of Drunken Noodles, also known as Pad Kee Mao, a beloved Thai street food dish that combines chewy rice noodles, tender chicken, and an array of colorful vegetables. This quick and easy recipe is perfect for busy weeknights or casual dinner gatherings, delivering a satisfying umami punch that will delight your taste buds. With just one pan to clean, you can enjoy this hearty meal without the hassle. Customize it with your favorite vegetables or proteins to make it truly your own. Experience the joy of homemade Drunken Noodles today!

Ingredients

Scale
  • 250 grams medium wide rice noodles (dried)
  • 250 grams chicken thighs or chicken breast
  • 3 tablespoons vegetable or canola oil
  • 1 tablespoon minced garlic
  • 1/2 onion (sliced)
  • 2–3 Thai red chili peppers
  • 4–5 baby bok choy
  • 1 cup holy basil
  • 3 teaspoons soy sauce
  • 1.5 teaspoons dark soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon + 1 teaspoon fish sauce
  • 2 teaspoons brown sugar
  • pinch ground white pepper
  • 1/4 cup chicken stock or water

Instructions

  1. Marinate sliced chicken with soy sauce for 15-20 minutes.
  2. Prepare rice noodles according to package instructions; soak in hot water for 15-20 minutes.
  3. Cut baby bok choy and pluck holy basil leaves.
  4. Mix all sauce ingredients in a bowl.
  5. Heat oil in a wok over medium-high heat; cook marinated chicken until nearly done.
  6. Sauté onion, garlic, and chili peppers before adding bok choy; stir-fry for 30 seconds.
  7. Combine drained noodles, cooked chicken, holy basil, and sauce; toss to coat thoroughly.
  8. Serve hot with extra green onions if desired.

Nutrition

Find it online: https://recipesbypenelope.com/drunken-noodles/