Thai Drunken Noodles (Pad Kee Mao) — RecipeTin Eats
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Official cooking video · RecipeTin Eats · YOUTUBEThai Chicken and Basil Pad Kee Mao (Spicy Wide Rice Noodles)
A quick spicy Thai wok noodle dish with wide rice noodles, chicken thighs, basil, fish sauce and oyster-soy seasoning, serving two to three. Prepare everything before heating the wok.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Soak or cook 200 g rice noodles according to the packet and drain; cut the 200 g chicken, half an onion, two scallions, two chilies and three garlic cloves.
- 02
Mix 3 tbsp oyster sauce, 1 1/2 tbsp each light and dark soy sauce, 2 tsp sugar and 1 tbsp water in a small bowl.
- 03
Turn on ventilation, heat 2 tbsp oil in a wok over high heat and stir-fry the minced garlic and chilies for about 10 seconds without inhaling chili fumes.
- 04
Stir-fry onion for one minute; add 200 g chicken and 2 tsp fish sauce. Continue until the thickest piece of chicken reaches 74°C, even if it takes longer than the source's approximate two minutes.
- 05
Add scallions, noodles and prepared sauce; toss briskly for 1–2 minutes until the sauce coats the noodles evenly.
- 06
Turn off the heat and fold in 1 cup basil leaves until just wilted by residual heat.
- 07
Serve immediately on three plates. This is spicy; reduce or omit chilies if anyone is sensitive to heat.
Before you cook
Keep raw chicken and cooked noodles apart, and check chicken reaches at least 74°C. Fish sauce contains fish; oyster sauce oyster; soy sauce may contain soy and wheat, and peanut oil adds peanut allergen if used. Ventilate to avoid chili fumes. Refrigerate leftovers at 4°C or below within two hours, use within 3–4 days and reheat to 74°C.
Allergens: fish (fish sauce), molluscan shellfish/oyster (oyster sauce), soy (soy sauces), wheat possible in sauces; check labels, peanut if peanut oil is selected
Image & source credits
These illustrations stand in for food photos.
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