Pad Kee Mao (Drunken Noodles)
Directions
- 1In a bowl, mix 1 cup of rice flour, 0.5 cup of tapioca starch, and 1.5 cups of water until well combined.
- 2Oil the bottom of a baking pan and add about one-third to half a cup of the batter to coat the bottom.
- 3Steam for three minutes.
- 4Oil the top of the batter, then use a spatula to gently remove it from the pan.
- 5Cut into strips about an inch to an inch and a half wide.
- 6Season thinly sliced chicken with soy sauce, a little bit of oil, salt and pepper.
- 7Prepare the vegetables: garlic, shallots, gai lan stems and leaves, carrots, Thai basil, onion, and red bell pepper.
- 8Make 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.
- 9For 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.
- 10Start browning the chicken.
- 11Once the chicken has browned, set it aside.
- 12Add 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.
- 13Add gai lan leaves, sauté until wilted.
- 14Add chicken to the pan.
- 15Add rice noodles.
- 16Pour sauce over noodles, stir to coat.
- 17Add Thai basil.
- 18Finish with more fresh Thai basil.
Ingredients
- 1 cup rice flour
- 0.5 cup tapioca starch
- 1.5 cups water
- 1 oil
- 1 thinly sliced chicken
- 1 soy sauce
- 1 oil
- 1 salt
- 1 pepper
- 1 garlic
- 1 shallot
- 1 gai lan stems and leaves
- 1 carrots
- 1 Thai basil
- 1 onion
- 1 red bell pepper
- 2 Thai chilies
- 3 cloves garlic
- 3 tablespoons oyster sauce
- 1.5 tablespoons soy sauce
- 1.5 tablespoons dark soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon water
- 1 tablespoon sugar
Equipment
bowlwhiskbaking panspatulaknifecutting boardmortar and pestlefrying pan
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