THAI CHICKEN DRUNKEN NOODLES (Pad Kee Mao)

30 mins
Serves 4
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Directions

  1. 1In a bowl, mix chicken with oyster sauce and light soy sauce. Set aside.
  2. 2In a bowl, mix chicken with oyster sauce and light soy sauce. Set aside.
  3. 3In a bowl, mix chicken with oyster sauce and light soy sauce. Set aside.
  4. 4In a small bowl, whisk together oyster, dark and light soy sauce’s, coconut sugar, fish sauce, siracha and water.
  5. 5In a small bowl, whisk together oyster, dark and light soy sauce’s, coconut sugar, fish sauce, siracha and water.
  6. 6In a small bowl, whisk together oyster, dark and light soy sauce’s, coconut sugar, fish sauce, siracha and water.
  7. 7If using fresh rice noodles, microwave for 3 minutes then carefully separate the noodles.
  8. 8If using fresh rice noodles, microwave for 3 minutes then carefully separate the noodles.
  9. 9If using fresh rice noodles, microwave for 3 minutes then carefully separate the noodles.
  10. 10If using dry rice noodles, soak for 4 minutes in boiling water.
  11. 11If using dry rice noodles, soak for 4 minutes in boiling water.
  12. 12If using dry rice noodles, soak for 4 minutes in boiling water.
  13. 13Stir-fry chicken in 1 tbsp oil over medium high heat for 4-5 minutes until charred and cooked through. Remove.
  14. 14Stir-fry chicken in 1 tbsp oil over medium high heat for 4-5 minutes until charred and cooked through. Remove.
  15. 15Stir-fry chicken in 1 tbsp oil over medium high heat for 4-5 minutes until charred and cooked through. Remove.
  16. 16Add 1 tbsp oil, then add garlic, shallots and chilli. Stir for 1-2 minutes until fragrant.
  17. 17Add 1 tbsp oil, then add garlic, shallots and chilli. Stir for 1-2 minutes until fragrant.
  18. 18Add 1 tbsp oil, then add garlic, shallots and chilli. Stir for 1-2 minutes until fragrant.
  19. 19Add 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.
  20. 20Add 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.
  21. 21Add 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.
  22. 22Over very high heat, add noodles to the pan and fry for 30 seconds.
  23. 23Over very high heat, add noodles to the pan and fry for 30 seconds.
  24. 24Over very high heat, add noodles to the pan and fry for 30 seconds.
  25. 25Add sauce and gently toss for 2 mins being careful not to break the noodles.
  26. 26Add sauce and gently toss for 2 mins being careful not to break the noodles.
  27. 27Add sauce and gently toss for 2 mins being careful not to break the noodles.
  28. 28Add chicken and veggies back to the pan along with spring onions and Thai basil. Stir until glossy.
  29. 29Add chicken and veggies back to the pan along with spring onions and Thai basil. Stir until glossy.
  30. 30Add chicken and veggies back to the pan along with spring onions and Thai basil. Stir until glossy.
  31. 31Plate hot and fresh with some chilli oil.
  32. 32Plate hot and fresh with some chilli oil.
  33. 33Plate hot and fresh with some chilli oil.

Ingredients

  • 600 g chicken tenders cubed
  • 600 g chicken tenders cubed
  • 600 g chicken tenders cubed
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 430 g fresh rice noodles recommended, separated (or dried rice noodles, soaked as per packet instructions)
  • 430 g fresh rice noodles recommended, separated (or dried rice noodles, soaked as per packet instructions)
  • 430 g fresh rice noodles recommended, separated (or dried rice noodles, soaked as per packet instructions)
  • 1 red bell pepper, sliced into matchsticks
  • 1 red bell pepper, sliced into matchsticks
  • 1 red bell pepper, sliced into matchsticks
  • 1 large carrot, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 bunch Chinese broccoli (about 3 cups), chopped - separate stems and leaves
  • 1 bunch Chinese broccoli (about 3 cups), chopped - separate stems and leaves
  • 1 bunch Chinese broccoli (about 3 cups), chopped - separate stems and leaves
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 2 small shallots finely diced
  • 2 small shallots finely diced
  • 2 small shallots finely diced
  • 2 Thai chilli’s deseeded and finely chopped
  • 2 Thai chilli’s deseeded and finely chopped
  • 2 Thai chilli’s deseeded and finely chopped
  • 3 spring onions thinly sliced
  • 3 spring onions thinly sliced
  • 3 spring onions thinly sliced
  • 1 large handful of Thai basil leaves
  • 1 large handful of Thai basil leaves
  • 1 large handful of Thai basil leaves
  • 2.5 tbsp oyster sauce
  • 2.5 tbsp oyster sauce
  • 2.5 tbsp oyster sauce
  • 1.5 tbsp dark soy sauce
  • 1.5 tbsp dark soy sauce
  • 1.5 tbsp dark soy sauce
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 1 tbsp coconut sugar
  • 1 tbsp coconut sugar
  • 2 tsp siracha
  • 2 tsp siracha
  • 2 tsp siracha
  • 2 tbsp water
  • 2 tbsp water
  • 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.