Thai Drunken Noodles (Pad Kee Mao)
Beef, Pork, Poultry, Thai
Ingredients
Noodles:
7 oz /200g dried rice noodles , wide (Note 1)
Sauce:
3 tbsp oyster sauce
1 1/2 tbsp light soy sauce (Note 4)
1 1/2 tbsp dark soy sauce (Note 4)
2 tsp sugar
1 tbsp water
Stir Fry:
2 tbsp oil (peanut, vegetable or canola)
3 large cloves of garlic , minced
2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2)
1/2 onion , sliced
200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
2 tsp fish sauce (or soy sauce)
2 green onions , cut into 3cm/2" pieces
1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)
Directions
As with all stir fries and stir fried noodles, this moves fast once you start cooking – around 6 minutes start to finish – so have everything ready to go before you start cooking!
Prepare noodles per packet directions.
Mix Sauce in a small bowl.
Heat oil in wok or large heavy based skillet over high heat.
Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
Add onion, cook for 1 minute.
Add chicken and fish sauce, and fry until cooked, around 2 minutes.
Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
Nutrition
Serving: 197g Calories: 454cal (23%) Carbohydrates: 58.6g (20%) Protein: 22.9g (46%) Fat: 14.8g (23%) Saturated Fat: 2.4g (15%) Polyunsaturated Fat: 12.4g Cholesterol: 79mg (26%) Sodium: 223mg (10%) Fiber: 1.5g (6%) Sugar: 2.7g (3%)