Thai Drunken Noodles (Pad Kee Mao)
- Yield 4
- Prep 30 minutes
- Cook 15 minutes
- Total 45 minutes
Thai Drunken Noodles (Pad Kee Mao) is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 8 ounces uncooked rice noodles
- 2 tablespoons oil, divided
- 1 pound boneless skinless chicken breasts*, cut into bite-sized pieces
- 3 scallions, chopped with white and dark green parts divided
- 2 cups broccoli florets (or other veggies*)
- 1 red bell pepper, cored and diced
- 4 cloves garlic, minced
- 1 1/2 cups tightly-packed fresh Thai basil leaves
- optional toppings: fresh lime wedges, sliced Thai bird chiles, chopped peanuts, and/or fried garlic
- 3 tablespooons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon sweet dark soy sauce*
- 1 tablespoon chili garlic sauce
Method
Prep the sauce: Whisk the sauce ingredients together in a small bowl or measuring cup until combined.
Prep the noodles: Cook the noodles according to package instructions until they are al dente. Tip off and rinse with cool water until the noodles are no longer hot, and keep nearby until ready to use. (the cook would also recommend tossing the noodles with a drizzle of oil if it will be a few minutes until you add them to the stir-fry, to prevent them from sticking together.)
Sauté the chicken: Heat 1 tablespoon oil in a large sauté pan or wok over medium-a hot burner. Salt the chicken with a generous pinch of salt and pepper. Then add the chicken to the oil and sauté for 3-4 minutes, stirring only occasionally, until it is cooked through. Move the cooked chicken to a separate (clean) plate, and return the pan to the heat.
Leave the veggies. Tip in the remaining 1 tablespoon oil to the pan. Tip in the white parts of the green onions and the bell pepper to the pan and sauté for 2 minutes, stirring occasionally. Tip in the broccoli and garlic and sauté for 2 more minutes, stirring occasionally, until the veggies reach your desired level of tenderness.
Mix everything. Immediately add the cooked noodles, sauce, chicken, Thai basil, and the green parts of the scallions to the pan. Give everything a good toss for 1-2 minutes until all ingredients are evenly coated with the sauce.
Plate warm. Lift pan from the heat and serve while it is hot, garnished with any of your desired toppings.
