Drunken Noodles (Pad Kee Mao)
Ingredients
For the Sauce:
- 3 tbsp. oyster sauce
- 1-½ tbsp. light soy sauce
- 1-½ tbsp. dark soy sauce
- 1 – 2 tsp. sriracha, or to taste
- 1 tsp. granulated sugar, or to taste
- 1 tsp. fresh garlic, minced
For the Drunken Noodles:
- 1 tbsp. peanut oil or other neutral oil
- 2 – 3 bird’s eye chilies, serrano or other hotter peppers, chopped
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 8-ounces chicken breast, chopped
- 1 tbsp. fish sauce
- 8 ounces dried rice noodles
For the Extras:
- 1 cup green onion, chopped
- 1 cup cherry tomatoes, halved
- Fresh Thai basil leaves, use a good handful
- Extra spicy peppers and red chili flakes, for garnish
Instructions
To prepare the sauce:
- In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and garlic; set aside until ready to use.
To prepare the drunken noodles:
- In a wok, or large pan, heat the peanut oil to high heat.
- Add the chilies and onion; cook for 2 – 3 minutes to soften.
- Add the garlic, chicken and fish sauce.
- Stir to coat and cook another 2 – 3 minutes, or until the chicken is mostly cooked through.
- 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.
- Add the reserved sauce and stir to coat, along with the chopped green onion and cherry tomatoes.
- Cook 1 – 2 minutes to thicken up.
- Remove from heat and stir in the basil.
- Garnish with extra spicy peppers, red chili flakes and serve.
Notes
Heat Factor – hot. You’ll get some very nice heat from the bird’s eye chilies. If you’d like a milder version, dial back on the peppers or use peppers with less heat. Skip the chili flakes. Feel free to add in more for more pronounced heat.