Drunken Noodles Recipe (Pad Kee Mao)

🧂 Ingredients

• 3 tablespoons oyster sauce
• 1-1/2 tablespoons light soy sauce
• 1-1/2 tablespoons dark soy sauce
• 1-2 teaspoons sriracha

  to taste
• 1 teaspoon sugar

  or to taste
• 1 teaspoon minced fresh garlic
• 1 tablespoon peanut oil

  or other neutral oil
• 2-3 bird’s eye chilies

  chopped (or use serrano peppers or other hotter peppers to your preference)
• 1 small white onion

  chopped
• 2 cloves garlic

  mince
• 8 ounces chicken breast

  chopped (or use chicken thighs)
• 1 tablespoon fish sauce
• 8 ounces dried rice noodles
• 1 cup chopped green onion
• 1 cup cherry tomatoes

  halved
• Fresh Thai basil leaves

  use a good handful
• Extra spicy peppers and red chili flakes for garnish

Instructions

• 1 FOR THE SAUCE. Whisk together the oyster sauce, light soy sauce, dark soy sauce,
  sriracha, sugar and garlic in a small bowl. Set aside until ready to use.
• 2 FOR THE DRUNKEN NOODLES. Heat the peanut oil in a wok or large pan to high heat.
  Add the chilies and onion and cook for 2-3 minutes to soften.
• 3 Add the garlic, chicken and fish sauce. Stir to coat and cook another 2-3
  minutes, or until the chicken is mostly cooked through.
• 4 Set the rice noodles into boiling water and boil for 2-3 minutes until softened,
  or to the packaging directions. Drain, then stir into the wok or pan.
• 5 Add the reserved sauce and stir to coat, along with the chopped green onion and
  cherry tomatoes. Cook 1-2 minutes to thicken up.
• 6 Remove from heat and stir in the basil.
• 7 Garnish with extra spicy peppers, red chili flakes and serve.

Nutrition Info