Pad Kee Mao Drunken Noodles
Wide rice noodles stir-fried over high heat with chicken, Thai chiles, holy basil, and a savory-sweet sauce — bold, spicy, and intensely flavored. A Thai street-food classic distinct from the horchata and rice noodle dishes already in the catalog.
Ingredients
- 8 oz wide dried rice noodles (sen yai, about 3/4-in wide), soaked in warm water 30 min
- 1 lb boneless, skinless chicken breast, thinly sliced
- 6 tbsp neutral oil (vegetable or canola)
- 8 cloves garlic cloves, minced
- 4-8 Thai bird's eye chiles (or serrano), thinly sliced
- 2 large eggs
- 1/4 cup oyster sauce
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
- 2 tsp granulated sugar
- 1/2 tsp ground white pepper
- 1 cup fresh holy basil leaves (or Thai basil)
- 8 oz broccolini or broccoli florets, cut into bite-sized
Instructions
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1
Drain the soaked soaked in warm water 30 min wide dried rice noodles (sen yai, about 3/4-in wide) and set aside. In a small bowl, stir together 1/4 cup oyster sauce, 2 tbsp fish sauce, 2 tbsp soy sauce, 2 tsp dark soy sauce, 2 tsp granulated sugar, and 1/2 tsp ground white pepper. Set the sauce aside.
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2
Heat half of the 6 tbsp neutral oil (vegetable or canola) in a large wok over the highest heat your stove allows until smoking. Add 8 cloves minced garlic cloves and 4-8 thinly sliced Thai bird's eye chiles (or serrano) and stir-fry for 20 seconds.
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3
Add 1 lb thinly sliced boneless, skinless chicken breast and stir-fry for 3 to 4 minutes until cooked through to an internal temperature of 165°F (74°C). Push the chicken to one side of the wok.
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4
Add a little more neutral oil (vegetable or canola) to the empty side of the wok and crack in 2 large eggs. Scramble briefly, then fold into the chicken.
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5
Add 8 oz cut into bite-sized broccolini or broccoli florets and toss for 1 to 2 minutes until bright green and just tender.
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6
Add the drained noodles and pour the sauce over everything. Toss for 2 to 3 minutes over high heat until the noodles are evenly coated, slightly caramelized, and any excess sauce is absorbed.
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7
Remove from heat and fold in 1 cup fresh holy basil leaves (or Thai basil) leaves. Serve immediately.