Spicy Drunken Noodles with Chicken

by

Drunken Noodles, or Pad Kee Mao, is a popular Thai stir-fry that’s known for its bold flavors and spicy kick. The combination of savory soy sauce, oyster sauce, and the aromatic heat from Thai chilies creates a mouthwatering dish that’s balanced with fresh, crisp vegetables. The addition of tender chicken and fragrant basil gives it an authentic taste that’s sure to impress.

  1. Ingredients:
    • 8 oz wide rice noodles (or any preferred noodles)
    • 2 tablespoons vegetable oil
    • 1 pound chicken breast, thinly sliced
    • 1 small onion, thinly sliced
    • 2 red bell peppers, thinly sliced
    • 1 carrot, julienned
    • 4 cloves garlic, minced
    • 2-3 Thai bird’s eye chilies (or more for extra heat), sliced (optional)
    • 3 tablespoons soy sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon fish sauce
    • 1 tablespoon brown sugar
    • 1/4 cup fresh Thai basil leaves (or regular basil as a substitute)
    • 1 tablespoon lime juice
    • Salt and pepper to taste

Directions:

  1. Cook the rice noodles according to the package directions. Drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken breast, season with salt and pepper, and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add a little more oil if needed. Sauté the onions, red bell peppers, and carrots for 2-3 minutes, until they start to soften.
  4. Add the garlic and bird’s eye chilies (if using) to the skillet and cook for another 1-2 minutes until fragrant.
  5. Add the cooked noodles to the skillet, followed by the soy sauce, oyster sauce, fish sauce, and brown sugar. Toss everything together to combine and heat through.
  6. Return the cooked chicken to the skillet and toss again. Stir in the lime juice and fresh basil leaves, allowing the basil to wilt slightly.
  7. Taste and adjust seasoning with more soy sauce, fish sauce, or sugar if needed. Serve hot.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 380 kcal | Servings: 4 servings

#drunkennoodles #spicynoodles #thaifood #wokrecipes #stirfry #chickennoodles #thaicuisine #asianfood #noodlerecipes #spicyfood #comfortfood #noodlebowl #weeknightdinner #thaiinspired

Leave a Comment