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