Drunken Noodles (Pad Kee Mao)
Directions
- 1Prepare and slice all vegetables. Cut chicken thigh into bite-sized pieces. Separate the stems and leafy parts of the Chinese broccoli.
- 2Use a mortar and pestle to grind red and Thai chillies and garlic into a paste.
- 3Prepare rice noodles by slicing them into thick pieces and separating each sheet.
- 4Combine all sauce ingredients in a bowl.
- 5Heat 3 tbsp of oil in a hot wok until shimmering. Cook chicken thigh, season with salt, and sear for 5-6 minutes before setting aside.
- 6Add more oil to the wok, sauté the chili garlic paste, then add vegetables and Chinese broccoli stems. Sauté for a few minutes, then add back the chicken.
- 7Add rice noodles and sauce, combine thoroughly for a couple of minutes.
- 8Add leafy parts of Chinese broccoli and Thai basil. Sauté until wilted.
Ingredients
- 2 Chinese broccoli
- 0.5 onion
- 0.5 red bell pepper
- 0.5 lbs chicken thigh
- 2 red chillies
- 2 Thai chillies
- 6 cloves garlic
- 1 lbs fresh rice noodles sheet
- 3 tbsp neutral oil
- 1 pinch salt
- 1 handful Thai basil
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp thick dark soy sauce
- 1 tbsp fish sauce
- 1.5 tbsp palm sugar
Equipment
knifecutting boardmortar and pestlewokspatula
Related recipes
Cantonese Beef 'Chow Fun'
Chinese · Dinner
One Pan Chicken Dumplings
Chinese · Dinner
Mongolian Ground Beef Noodles
Chinese · Dinner15m
Sweet & Spicy Chicken Noodles
Chinese · Dinner
Stir-fried Chicken and Vegetables
Chinese · Dinner
Shumai
Chinese · Dinner
Chinese Velvet Chicken Breast
Chinese · Dinner
万能馄饨母馅与虾滑宽面
Chinese · Dinner
Crispy Chicken With Fried Rice Platter
Chinese · Dinner
Chinese American Fried Rice
Chinese · Dinner
Healthier General Tso's Chicken
Chinese · Dinner
蔥蒜油煨麵
Chinese · Dinner