Drunken Noodles
If you’re looking for a vibrant and satisfying dish that can be whipped up in under 40 minutes, Drunken Noodles (Pad Kee Mao) is your answer! This Thai-inspired recipe combines wide rice noodles with tender chicken and an array of fresh vegetables, all enveloped in a savory sauce infused with garlic and basil. The balance of flavors and textures makes this dish not only delightful to eat but also a feast for the eyes. Perfect for busy weeknights or family gatherings, Drunken Noodles are sure to become a staple in your home. Dive into this easy-to-follow recipe and enjoy a taste of authentic Thai cuisine today!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-Frying
- Cuisine: Thai
Ingredients
Scale
- 250 grams medium wide rice noodles
- 250 grams chicken thighs or 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 teaspoon dark soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons brown sugar
- pinch ground white pepper
- 1/4 cup chicken stock
Instructions
- 1. Marinate chicken strips in soy sauce while preparing other ingredients.
- 2. Cook rice noodles according to package instructions; set aside.
- 3. Slice baby bok choy and pluck holy basil leaves.
- 4. Mix sauce ingredients in a bowl.
- 5. Heat oil in a skillet, sear marinated chicken until caramelized.
- 6. Sauté onions, garlic, and chilies; add bok choy until wilted.
- 7. Combine noodles and chicken juices; pour sauce around edges to heat evenly.
- 8. Stir-fry everything over high heat until well coated.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 435
- Sugar: 6g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Find it online: https://mrrecipes.net/drunken-noodles/