THAI CHICKEN DRUNKEN NOODLES (Pad Kee Mao)
Directions
- 1In a bowl, mix chicken with oyster sauce and light soy sauce. Set aside.
- 2In a small bowl, whisk together oyster, dark and light soy sauce’s, coconut sugar, fish sauce, siracha and water.
- 3If using fresh rice noodles, microwave for 3 minutes then carefully separate the noodles.
- 4If using dry rice noodles, soak for 4 minutes in boiling water.
- 5Stir-fry chicken in 1 tbsp oil over medium high heat for 4-5 minutes until charred and cooked through. Remove.
- 6Add 1 tbsp oil, then add garlic, shallots and chilli. Stir for 1-2 minutes until fragrant.
- 7Add red pepper, carrot, and broccoli stems. Stir-fry for 3 mins, add broccoli leaves, cook for 2 more mins until leaves are wilted. Remove from pan.
- 8Over very high heat, add noodles to the pan and fry for 30 seconds.
- 9Add sauce and gently toss for 2 mins being careful not to break the noodles.
- 10Add chicken and veggies back to the pan along with spring onions and Thai basil. Stir until glossy.
- 11Plate hot and fresh with some chilli oil.
Ingredients
- 600 g chicken tenders cubed
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp oil
- 430 g fresh rice noodles recommended, separated (or dried rice noodles, soaked as per packet instructions)
- 1 red bell pepper, sliced into matchsticks
- 1 large carrot, thinly sliced
- 1 bunch Chinese broccoli (about 3 cups), chopped - separate stems and leaves
- 6 cloves garlic, minced
- 2 small shallots finely diced
- 2 Thai chilli’s deseeded and finely chopped
- 3 spring onions thinly sliced
- 1 large handful of Thai basil leaves
- 2.5 tbsp oyster sauce
- 1.5 tbsp dark soy sauce
- 1.5 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
- 2 tsp siracha
- 2 tbsp water
Equipment
bowlsmall bowlpan
Tips
- Fresh rice noodles are highly recommended.
- Do not oversoak dry rice noodles as they will become mushy.
- Be careful not to break the noodles when tossing.
- Serve hot and fresh with some chilli oil.
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