Name: Drunken Noodles (Pad Kee Mao)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons brown sugar; 3 tablespoons fresh lime juice; 2 teaspoons rice vinegar; 8 ounces wide rice noodles; 1 tablespoon vegetable oil; 1 tablespoon dark sesame oil; 1 large chicken breast, cut into ¼-inch slices; 1 teaspoon ginger paste or grated fresh ginger; 2 large garlic cloves, finely minced; 1 Thai chili, very finely minced; 4 scallions, chopped; ½ red pepper, sliced thinly; 2 plum tomatoes, seeded and chopped; 1 large egg; 1 large handful basil leaves (use Thai basil if possible)

Description

Drunken Noodles are spicy Thai streetfood that pairs perfectly with an icy cocktail or beer. The fresh veggies, lean chicken, and gluten-free rice noodles are tossed in a sweet and spicy sauce for a meal that’s better than takeout and healthier too.

Ingredients

Scale

For the sauce:

3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
3 tablespoons fresh lime juice
2 teaspoons rice vinegar

For the noodles:

8 ounces wide rice noodles
1 tablespoon vegetable oil
1 tablespoon dark sesame oil
1 large chicken breast, cut into ¼-inch slices
1 teaspoon ginger paste or grated fresh ginger
2 large garlic cloves, finely minced
1 Thai chili, very finely minced
4 scallions, chopped
½ red pepper, sliced thinly
2 plum tomatoes, seeded and chopped
1 large egg
1 large handful basil leaves (use Thai basil if possible)

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Instructions

Cook the noodles in a large pot of boiling water for 2-3 minutes or until al dente. They should be a little hard in the center and not cooked completely. Drain and set them aside.

Make the sauce.

In a measuring cup, stir together all of the sauce ingredients. Set aside.

In a large wok or skillet over medium-high heat, add the vegetable oil and sesame oil. When the oil is shimmering, toss in the chicken slices and stir-fry until no longer pink.

Add the ginger, garlic, and thai chiles. Toss and cook for 1-2 minutes.

Next, toss in the scallions, red pepper slices, and chopped tomato.

Stir-fry the chicken and vegetables for 1-2 minutes. Move the chicken and vegetables to the edges of the wok or pan.

Crack the egg into the middle of the pan and mix to scramble the egg.

Add the noodles to the pan. Gently toss the noodles into the chicken and vegetables.

Reduce the heat to medium. Pour in the sauce and toss to coat all of the noodles, chicken, and vegetables with the sauce.

Add the basil leaves and stir to incorporate them into the mixture.

Serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stirfry
Cuisine: Thai

Keywords: Drunken noodles, Thai noodles, Thai street food, Pad Kee Mao, Better Than Takeout, Asian food, Asian recipes