Drunken Noodles or Pad Kee Mao

30 mins
Serves 1
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Directions

  1. 1Slice gai lan or Chinese broccoli, separating the stem from the leafy parts.
  2. 2Slice onions and red bell peppers. Tomatoes are optional.
  3. 3Slice chicken thigh into bite-size pieces.
  4. 4Cut fresh rice noodle sheets and separate each sheet.
  5. 5Pound together red chilies, Thai chilies, and garlic to make a paste using a mortar and pestle.
  6. 6Combine soy sauce, oyster sauce, dark soy sauce, fish sauce, and palm sugar to make the sauce.
  7. 7Sear the chicken thigh with a little oil, seasoning with salt.
  8. 8Set aside the chicken once browned on all sides, then add more oil and the chili garlic paste.
  9. 9Sauté the vegetables for a couple of minutes, then add back the chicken.
  10. 10Add the fresh rice noodles and the sauce, then combine.
  11. 11Add the leafy part of the Chinese broccoli and a handful of Thai basil at the end.
  12. 12Mix and serve.

Ingredients

  • 2 to 3 Chinese broccoli
  • 0.5 onion
  • 0.5 red bell pepper
  • 0.5 lbs chicken thigh
  • 2 red chillies
  • 2 to 3 thai chillies
  • 6 cloves garlic
  • 1 lbs fresh rice noodle sheet
  • Neutral oil
  • to taste 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 boardmortarpestlewok

Tips

  • For the Thai chillies, use less if you can’t handle spice.
  • You can substitute the chicken with shrimp or tofu.