Thai Drunken Noodles (Pad Kee Mao) (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250 grams medium wide rice noodles, dried
02 -
250 grams chicken thighs or chicken breast
03 -
1 teaspoon soy sauce (for marinating chicken)
04 -
3 tablespoons vegetable or canola oil, divided
05 -
1 tablespoon minced garlic
06 -
½ onion, sliced
07 -
2-3 Thai red chili peppers
08 -
4-5 baby bok choy
09 -
1 cup holy basil
→ For Stir Fry Sauce
10 -
3 teaspoons soy sauce
11 -
1.5 teaspoons dark soy sauce
12 -
2 teaspoons oyster sauce
13 -
1 tablespoon + 1 teaspoon fish sauce
14 -
2 teaspoons brown sugar
15 -
Pinch ground white pepper
16 -
¼ cup chicken stock or water
# Instructions:
01 -
Cut chicken against the grain into thin strips. Add 1 teaspoon soy sauce, mix well, and let marinate for 15-20 minutes
02 -
Prepare rice noodles according to package instructions. For best results, soak in hot water for 15-20 minutes until tender, then drain
03 -
Clean and cut baby bok choy. Clean and pluck basil leaves
04 -
Mix all stir fry sauce ingredients in a bowl
05 -
Heat 2 tablespoons oil in large wok or skillet. Add marinated chicken and sear for 2 minutes without disturbing, then flip and cook 1 more minute. Remove chicken and set aside covered
06 -
Clean wok if needed. Heat remaining oil. Sauté sliced onion for 30 seconds. Add white part of green onion, minced garlic, and red chili. Sauté for 30 seconds to 1 minute
07 -
Add bok choy and stir-fry for about 30 seconds on medium-high heat
08 -
Add drained noodles, cooked chicken with juices, Thai basil, and green onion. Pour sauce around edges of pan
09 -
Toss everything over high heat for about 2 minutes until noodles are well coated and slightly charred, scraping pan bottom to prevent sticking
10 -
Serve hot, garnished with additional green onion
# Notes:
01 -
Chicken thighs take longer to cook than breast meat
02 -
Adjust fish sauce to taste - start with less if unfamiliar
03 -
For more sweetness, add an extra teaspoon of brown sugar
04 -
High heat cooking creates authentic smoky flavor