Easy pad kee mao (Thai-style drunken noodles)

Name: Easy pad kee mao (Thai-style drunken noodles)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: thai
Ingredients: 14 oz broad rice noodles; 7 oz chicken breasts; 1 red bell pepper; 2 cloves garlic; 2 Thai chilis; 2 stalks scallions; 3 tbsp oyster sauce; 1.5 tbsp soy sauce; 1.5 tbsp sweet soy sauce; 1 tbsp water; 2 tsp fish sauce; 0.5 oz Thai basil; vegetable oil

Based on 16 ratings

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Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"A really simple noodle stir-fry, these Thai-style drunken noodles (the origin of the name is highly debated) are a super easy, approachable foray into cooking Thai-ish food at home. This can be made vegetarian by swapping in strips of tofu, or you could use pork instead of chicken. The Thai basil really brings to flavors of the dish together, so use plenty of it! If you can’t find it, regular basil will do in a pinch, but I encourage you to seek out the subtly anise-flavored, purple-stemmed Thai basil."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

100 g

broad rice noodles

100 g

chicken breasts

red bell pepper

1 cloves

garlic

Thai chilis

1 stalks

scallions

1½ tbsp

oyster sauce

¾ tbsp

soy sauce

¾ tbsp

sweet soy sauce

½ tbsp

water

1 tsp

fish sauce

7½ g

Thai basil

vegetable oil

Utensils

cutting board, knife, pot, colander, bowl, wok, tongs

Nutrition per serving

Cal485

Fat5 g

Protein18 g

Carb86 g

Step 1/5
- 100 g chicken breasts
- ½ red bell pepper
- 1 cloves garlic
- 1 Thai chilis
- 1 stalks scallions
- cutting board
- knife
Slice chicken breast into thin strips. Core and thinly slice bell pepper. Peel and mince garlic. Thinly slice chilis and scallions.
Step 2/5
- 100 g broad rice noodles
- pot
- colander
Bring a large pot of water to boil. Add noodles and cook according to package instructions. Drain, rinse, and set aside.
Step 3/5
- 1½ tbsp oyster sauce
- ¾ tbsp soy sauce
- ¾ tbsp sweet soy sauce
- ½ tbsp water
- bowl
Mix oyster sauce, soy sauce, sweet soy sauce, and water in a small bowl. Set aside.
Step 4/5
- 1 tsp fish sauce
- vegetable oil
- wok
- tongs
Heat some vegetable oil in a wok over medium-high heat. Add garlic and chilis and stir-fry for approx. 10 sec. Add chicken and fish sauce and stir-fry until chicken is cooked through, approx. 3 min.
Step 5/5
- 7½ g Thai basil
Add scallions, bell pepper, noodles, and sauce to the wok. Cook, tossing constantly, until the noodles are coated in the sauce, approx. 1 min. Remove from heat, add basil, and toss to combine. Serve immediately and enjoy!
Enjoy your meal!