Drunken Noodles (Pad Kee Mao)
Easy, fast, and fiery Drunken Noodles, a delicious recipe that's ready in 30 minutes!
Equipment
- wok or large skillet
Ingredients
Noodles and Vegetables
- 8 oz wide rice noodles
- 2 tablespoon sesame oil (or canola)
- 2 shallots, chopped
- 2 carrots, thinly sliced
- 1 large chicken breast, chopped (or shrimp or tofu)
- 3 cloves garlic, minced
- ½ teaspoon fresh minced ginger
- 1 zucchini, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 green onions, chopped
- 1 roma tomato, sliced
- 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped
Sauce
- 3 tablespoon oyster sauce
- ⅓ cup low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoon water
- 1 teaspoon Thai red chili paste more or less, to taste (or substitute sriracha or crushed red pepper flakes)
Instructions
Cooking Instructions
- Cook noodles according to package instructions.
- Mix sauce in a small bowl and set aside.
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes.
- Add another tablespoon of oil to the pan. Add chicken and season with pepper, cooking until it's cooked through.
- Add garlic and ginger and cook for 10 seconds.
- Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through.
- Remove from heat and stir in chopped basil.
- Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.
Nutrition
Serving: 1servingCalories: 405kcalCarbohydrates: 62gProtein: 17gFat: 9gSaturated Fat: 1gCholesterol: 36mgSodium: 1529mgPotassium: 664mgFiber: 4gSugar: 7gVitamin A: 5826IUVitamin C: 41mgCalcium: 65mgIron: 2mg
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