Description
Drunken noodles, also known as Pad Kee Mao, are a vibrant and flavorful Thai street food that combines chewy rice noodles with tender chicken and crisp vegetables, all tossed in a savory sauce. This dish is perfect for a quick weeknight meal or a lively dinner gathering. With its umami-rich sauce and customizable spice levels, drunken noodles are sure to please anyone at the table. Plus, they come together in just 15 minutes, making them an ideal choice for busy cooks. Enjoy the delightful mix of textures and tastes that make this dish unforgettable.
Ingredients
- 250g medium wide rice noodles (dried)
- 250g chicken thighs or breast
- 1 teaspoon soy sauce (for marination)
- 3 tablespoons vegetable oil (divided)
- 1 tablespoon minced garlic
- ½ onion (sliced)
- 2–3 Thai red chili peppers
- 4–5 baby bok choy
- 1 cup holy basil
- Sauce: soy sauces, oyster sauce, fish sauce, brown sugar, ground white pepper, chicken stock
Instructions
- Marinate chicken strips in soy sauce for 15-20 minutes.
- Soak rice noodles in hot water per package instructions; drain.
- Prepare vegetables: chop bok choy and pluck holy basil leaves.
- Combine sauce ingredients in a bowl and mix well.
- In a hot wok or skillet, cook marinated chicken until nearly done; remove and keep warm.
- Sauté onion until translucent; add garlic and chili peppers.
- Stir-fry bok choy for about 30 seconds.
- Add noodles and chicken back to the pan; pour sauce around edges and toss to combine.
- Serve hot with fresh herbs or lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 5g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg