Drunken Noodles (Pad Kee Mao)

30 mins
Serves 1
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Directions

  1. 1Prepare and slice all vegetables. Cut chicken thigh into bite-sized pieces. Separate the stems and leafy parts of the Chinese broccoli.
  2. 2Prepare and slice all vegetables. Cut chicken thigh into bite-sized pieces. Separate the stems and leafy parts of the Chinese broccoli.
  3. 3Prepare and slice all vegetables. Cut chicken thigh into bite-sized pieces. Separate the stems and leafy parts of the Chinese broccoli.
  4. 4Use a mortar and pestle to grind red and Thai chillies and garlic into a paste.
  5. 5Use a mortar and pestle to grind red and Thai chillies and garlic into a paste.
  6. 6Use a mortar and pestle to grind red and Thai chillies and garlic into a paste.
  7. 7Prepare rice noodles by slicing them into thick pieces and separating each sheet.
  8. 8Prepare rice noodles by slicing them into thick pieces and separating each sheet.
  9. 9Prepare rice noodles by slicing them into thick pieces and separating each sheet.
  10. 10Combine all sauce ingredients in a bowl.
  11. 11Combine all sauce ingredients in a bowl.
  12. 12Combine all sauce ingredients in a bowl.
  13. 13Heat 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.
  14. 14Heat 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.
  15. 15Heat 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.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Add rice noodles and sauce, combine thoroughly for a couple of minutes.
  20. 20Add rice noodles and sauce, combine thoroughly for a couple of minutes.
  21. 21Add rice noodles and sauce, combine thoroughly for a couple of minutes.
  22. 22Add leafy parts of Chinese broccoli and Thai basil. Sauté until wilted.
  23. 23Add leafy parts of Chinese broccoli and Thai basil. Sauté until wilted.
  24. 24Add leafy parts of Chinese broccoli and Thai basil. Sauté until wilted.

Ingredients

  • 2 Chinese broccoli
  • 2 Chinese broccoli
  • 2 Chinese broccoli
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 0.5 red bell pepper
  • 0.5 red bell pepper
  • 0.5 red bell pepper
  • 0.5 lbs chicken thigh
  • 0.5 lbs chicken thigh
  • 0.5 lbs chicken thigh
  • 2 red chillies
  • 2 red chillies
  • 2 red chillies
  • 2 Thai chillies
  • 2 Thai chillies
  • 2 Thai chillies
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 1 lbs fresh rice noodles sheet
  • 1 lbs fresh rice noodles sheet
  • 1 lbs fresh rice noodles sheet
  • 3 tbsp neutral oil
  • 3 tbsp neutral oil
  • 3 tbsp neutral oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 handful Thai basil
  • 1 handful Thai basil
  • 1 handful Thai basil
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp thick dark soy sauce
  • 1 tbsp thick dark soy sauce
  • 1 tbsp thick dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1.5 tbsp palm sugar
  • 1.5 tbsp palm sugar
  • 1.5 tbsp palm sugar

Equipment

knifecutting boardmortar and pestlewokspatula
Drunken Noodles (Pad Kee Mao) | Clip Recipe