Drunken Noodles (Pad Kee Mao)

30 mins
Serves 1
instagram.com

Directions

  1. 1Prepare and slice all vegetables and cut chicken thigh into bite-sized pieces. Make sure to separate the stems and leafy portion of the Chinese broccoli.
  2. 2Prepare and slice all vegetables and cut chicken thigh into bite-sized pieces. Make sure to separate the stems and leafy portion of the Chinese broccoli.
  3. 3Prepare and slice all vegetables and cut chicken thigh into bite-sized pieces. Make sure to separate the stems and leafy portion of the Chinese broccoli.
  4. 4Use mortar and pestle to grind red chillies, Thai chillies, and garlic into a paste.
  5. 5Use mortar and pestle to grind red chillies, Thai chillies, and garlic into a paste.
  6. 6Use mortar and pestle to grind red chillies, 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. 10In a bowl combine all sauce ingredients.
  11. 11In a bowl combine all sauce ingredients.
  12. 12In a bowl combine all sauce ingredients.
  13. 13Heat 3 tbsp of neutral oil in a hot wok until shimmering and cook chicken thigh. Season with a pinch of salt and sear for 5-6 minutes before setting aside.
  14. 14Heat 3 tbsp of neutral oil in a hot wok until shimmering and cook chicken thigh. Season with a pinch of salt and sear for 5-6 minutes before setting aside.
  15. 15Heat 3 tbsp of neutral oil in a hot wok until shimmering and cook chicken thigh. Season with a pinch of salt and sear for 5-6 minutes before setting aside.
  16. 16Add more oil and sauté the chili garlic paste for a few seconds before adding the vegetables and the Chinese broccoli stems. Sauté for a few minutes then add back the chicken.
  17. 17Add more oil and sauté the chili garlic paste for a few seconds before adding the vegetables and the Chinese broccoli stems. Sauté for a few minutes then add back the chicken.
  18. 18Add more oil and sauté the chili garlic paste for a few seconds before adding the vegetables and the Chinese broccoli stems. Sauté for a few minutes then add back the chicken.
  19. 19Add rice noodles, sauce and thoroughly combine for a couple of minutes.
  20. 20Add rice noodles, sauce and thoroughly combine for a couple of minutes.
  21. 21Add rice noodles, sauce and thoroughly combine for a couple of minutes.
  22. 22At the very end toss in the leafy portion of Chinese broccoli and Thai basil. Sauté until the leaves have wilted and serve.
  23. 23At the very end toss in the leafy portion of Chinese broccoli and Thai basil. Sauté until the leaves have wilted and serve.
  24. 24At the very end toss in the leafy portion of Chinese broccoli and Thai basil. Sauté until the leaves have wilted and serve.

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 pestlewokcooking spoontongs
Drunken Noodles (Pad Kee Mao) | Clip Recipe