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Drunken Noodles (Pad Kee Mao)

Drunken Noodles (Pad Kee Mao)
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Enjoy delightful Drunken Noodles (Pad Kee Mao) ready in just 15 minutes! Dive into flavor and freshness—try this recipe today!

Ingredients

Scale
  • 2 tablespoons oyster sauce
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon brown sugar
  • 6 oz chicken thigh (or tofu)
  • 4 cloves garlic
  • 3 to 5 fresh Thai chili peppers
  • 1 tablespoon canola oil
  • 4 stalks Chinese broccoli (or broccolini)
  • 1/2 cup baby corn
  • 12 oz fresh thick rice noodles
  • 1/2 cup fresh basil

Instructions

  1. In a small bowl, mix oyster sauce, light soy sauce, dark soy sauce, and brown sugar until well combined. Set aside.
  2. Slice chicken thighs into thin strips and marinate with dark soy sauce.
  3. Finely chop garlic and Thai chilies using a mortar and pestle or food processor.
  4. Heat canola oil in a large nonstick pan over medium-high heat. Add garlic and chilies; stir-fry for about 30 seconds until fragrant.
  5. Add marinated chicken to the pan, cooking for about 2-3 minutes on each side until lightly browned.
  6. Toss in Chinese broccoli and baby corn; stir-fry for another couple of minutes until tender-crisp.
  7. Add fresh rice noodles and the prepared sauce to the pan; toss everything together until well coated and heated through.
  8. Remove from heat, stir in fresh basil, and serve immediately.

Nutrition

Find it online: https://savorywithsophie.com/drunken-noodles-pad-kee-mao/