Drunken Noodles (Pad Kee Mao) with Chicken
25 min2 servings
Spicy Thai stir-fried wide rice noodles with chicken, blistered gai lan, and Thai basil in a bold wok sauce, cooked in stages for maximum flavor.
| prepBring a large pot of water to a boil (enough to cover noodles) | |||||
| 175 g dried wide rice noodles | Soak noodles 15 min, cut in half after 1 min | Return gai lan, add noodles & sauce, reduce 30–45 sec | Off heat, add scallion & basil, break noodles, plate | ||
| 225 g boneless skinless chicken thighs, quartered & sliced 1/4 inch | Season chicken with salt | Brown chicken 30–60 sec, stir-fry 2 min | Add garlic, shallot & chiles, stir 2–3 min | ||
| 2 g salt | |||||
| 175 g gai lan (or broccolini), stems sliced, leaves chopped | Blister gai lan 30 sec, stir-fry 2–3 min | ||||
| 10 g neutral oil (for gai lan) | |||||
| 30 g garlic, large minced | |||||
| 75 g shallot, thinly sliced | |||||
| 5 g Thai chile, roughly chopped | |||||
| 15 g scallion tops, cut into 1-1 1/2 inch pieces | |||||
| 10 g Thai basil leaves | |||||
| 75 g oyster sauce | |||||
| 10 g brown sugar | |||||
| 50 g water or stock | |||||
| 20 g fish sauce | |||||
| 20 g soy sauce | |||||
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