Drunken Noodles (Pad Kee Mao)
Cook
15 mins
Prep Time
15 mins
Total Time
30 mins
Serves
4
Ingredients
- oz fresh wide rice noodles (or 6 oz dried)
- 3 tablespoons vegetable oil, divided
- 1 lb chicken thighs, thinly sliced (or beef sirloin)
- 4 cloves garlic, minced
- 2-4 Thai chilies, minced (or 1 jalapeño for milder heat)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup green beans, cut into 1-inch pieces
- 3 Roma tomatoes, cut into wedges
- 1 cup Thai basil leaves (or regular basil)
- 2 eggs, lightly beaten
- 2 green onions, chopped
For the Sauce (or use 1/3 cup store-bought pad kee mao sauce):
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon rice vinegar
Kitchen Tools Needed:
- Large wok or deep skillet
- Large bowl for soaking noodles
- Small mixing bowl for sauce (if making homemade)
- Wooden spoon or wok spatula
- Knife and cutting board
- Measuring cups and spoons
- Colander
Steps
- Prepare the Noodles: If using dried noodles, soak in warm water until soft and pliable, about 20 minutes. If using fresh noodles, separate gently and set aside.
- Make the Sauce (if not using store-bought): In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, palm sugar, rice vinegar, and white pepper until sugar dissolves.
- Cook the Protein: Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken and stir-fry for 3-4 minutes until cooked through. Push to one side of wok.
- Scramble the Eggs: Add eggs to empty side of wok and scramble until just set. Mix with chicken.
- Stir-Fry Aromatics: Add remaining oil, garlic, and chilies. Stir-fry for 30 seconds until fragrant. Add onions and stir-fry for 1 minute.
- Add Vegetables: Add bell peppers and green beans. Stir-fry for 2-3 minutes until vegetables are crisp-tender. Add tomato wedges and cook for 1 minute.
- Combine Everything: Add drained noodles and sauce (homemade or store-bought) to the wok. Toss everything together for 2-3 minutes until noodles are well coated and heated through. Add Thai basil leaves and green onions, tossing for 30 seconds until basil wilts.
- Finish & Serve: Remove from heat and serve immediately on warmed plates. Garnish with extra Thai basil if desired.
Macros:
Total Calories: 425
Carbs: 52g
Proteins: 26g
Fats: 14g