Pad Kee Mao (Drunken Noodles)

2 mins
Serves 1
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Directions

  1. 1In a bowl, mix 1 cup of rice flour, 0.5 cup of tapioca starch, and 1.5 cups of water until well combined.
  2. 2In a bowl, mix 1 cup of rice flour, 0.5 cup of tapioca starch, and 1.5 cups of water until well combined.
  3. 3In a bowl, mix 1 cup of rice flour, 0.5 cup of tapioca starch, and 1.5 cups of water until well combined.
  4. 4Oil the bottom of a baking pan and add about one-third to half a cup of the batter to coat the bottom.
  5. 5Oil the bottom of a baking pan and add about one-third to half a cup of the batter to coat the bottom.
  6. 6Oil the bottom of a baking pan and add about one-third to half a cup of the batter to coat the bottom.
  7. 7Steam for three minutes.
  8. 8Steam for three minutes.
  9. 9Steam for three minutes.
  10. 10Oil the top of the batter, then use a spatula to gently remove it from the pan.
  11. 11Oil the top of the batter, then use a spatula to gently remove it from the pan.
  12. 12Oil the top of the batter, then use a spatula to gently remove it from the pan.
  13. 13Cut into strips about an inch to an inch and a half wide.
  14. 14Cut into strips about an inch to an inch and a half wide.
  15. 15Cut into strips about an inch to an inch and a half wide.
  16. 16Season thinly sliced chicken with soy sauce, a little bit of oil, salt and pepper.
  17. 17Season thinly sliced chicken with soy sauce, a little bit of oil, salt and pepper.
  18. 18Season thinly sliced chicken with soy sauce, a little bit of oil, salt and pepper.
  19. 19Prepare the vegetables: garlic, shallots, gai lan stems and leaves, carrots, Thai basil, onion, and red bell pepper.
  20. 20Prepare the vegetables: garlic, shallots, gai lan stems and leaves, carrots, Thai basil, onion, and red bell pepper.
  21. 21Prepare the vegetables: garlic, shallots, gai lan stems and leaves, carrots, Thai basil, onion, and red bell pepper.
  22. 22Make the chili paste by mashing two Thai chilies and three cloves of garlic in a mortar and pestle until you have about a teaspoon of paste.
  23. 23Make the chili paste by mashing two Thai chilies and three cloves of garlic in a mortar and pestle until you have about a teaspoon of paste.
  24. 24Make the chili paste by mashing two Thai chilies and three cloves of garlic in a mortar and pestle until you have about a teaspoon of paste.
  25. 25For the sauce, mix three tablespoons of oyster sauce, 1.5 tablespoons of soy sauce, 1.5 tablespoons of dark soy sauce, two teaspoons of fish sauce, one tablespoon of water, and one tablespoon of sugar.
  26. 26For the sauce, mix three tablespoons of oyster sauce, 1.5 tablespoons of soy sauce, 1.5 tablespoons of dark soy sauce, two teaspoons of fish sauce, one tablespoon of water, and one tablespoon of sugar.
  27. 27For the sauce, mix three tablespoons of oyster sauce, 1.5 tablespoons of soy sauce, 1.5 tablespoons of dark soy sauce, two teaspoons of fish sauce, one tablespoon of water, and one tablespoon of sugar.
  28. 28Start browning the chicken.
  29. 29Start browning the chicken.
  30. 30Start browning the chicken.
  31. 31Once the chicken has browned, set it aside.
  32. 32Once the chicken has browned, set it aside.
  33. 33Once the chicken has browned, set it aside.
  34. 34Add shallots and garlic to a pan with oil, sauté for one minute. Add gai lan stems, red bell pepper, carrots, and onion, sauté until soft.
  35. 35Add shallots and garlic to a pan with oil, sauté for one minute. Add gai lan stems, red bell pepper, carrots, and onion, sauté until soft.
  36. 36Add shallots and garlic to a pan with oil, sauté for one minute. Add gai lan stems, red bell pepper, carrots, and onion, sauté until soft.
  37. 37Add gai lan leaves, sauté until wilted.
  38. 38Add gai lan leaves, sauté until wilted.
  39. 39Add gai lan leaves, sauté until wilted.
  40. 40Add chicken to the pan.
  41. 41Add chicken to the pan.
  42. 42Add chicken to the pan.
  43. 43Add rice noodles.
  44. 44Add rice noodles.
  45. 45Add rice noodles.
  46. 46Pour sauce over noodles, stir to coat.
  47. 47Pour sauce over noodles, stir to coat.
  48. 48Pour sauce over noodles, stir to coat.
  49. 49Add Thai basil.
  50. 50Add Thai basil.
  51. 51Add Thai basil.
  52. 52Finish with more fresh Thai basil.
  53. 53Finish with more fresh Thai basil.
  54. 54Finish with more fresh Thai basil.

Ingredients

  • 1 cup rice flour
  • 1 cup rice flour
  • 1 cup rice flour
  • 0.5 cup tapioca starch
  • 0.5 cup tapioca starch
  • 0.5 cup tapioca starch
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 1 oil
  • 1 oil
  • 1 oil
  • 1 thinly sliced chicken
  • 1 thinly sliced chicken
  • 1 thinly sliced chicken
  • 1 soy sauce
  • 1 soy sauce
  • 1 soy sauce
  • 1 oil
  • 1 oil
  • 1 oil
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 gai lan stems and leaves
  • 1 gai lan stems and leaves
  • 1 gai lan stems and leaves
  • 1 carrots
  • 1 carrots
  • 1 carrots
  • 1 Thai basil
  • 1 Thai basil
  • 1 Thai basil
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 2 Thai chilies
  • 2 Thai chilies
  • 2 Thai chilies
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 tablespoons oyster sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons oyster sauce
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons dark soy sauce
  • 1.5 tablespoons dark soy sauce
  • 1.5 tablespoons dark soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar

Equipment

bowlwhiskbaking panspatulaknifecutting boardmortar and pestlefrying pan