Description
This Drunken Noodles recipe, also known as Pad Kee Mao, is a perfect blend of flavors and textures that take minimal time to prepare.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 lb chicken breast, thinly sliced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili paste (adjust to taste)
- 1 cup Thai basil leaves (or regular basil)
- Juice of half a lime
Instructions
- Begin by cooking the wide rice noodles according to the package instructions. Typically, this involves boiling them in water for a few minutes until they are tender yet still al dente. Once cooked, drain the noodles and rinse them with cold water to stop the cooking process. This step is crucial to avoid mushy noodles later on; set them aside while you work on the rest of the dish.
- In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, brown sugar, and chili paste. This mixture will act as your flavor base, bringing together a blend that’s both savory and slightly sweet, with a kick. Stir the ingredients well to ensure they are fully incorporated, and set this sauce aside for later use.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add minced garlic and sliced shallots. Stir-fry for about 30 seconds or until fragrant—the goal here is to infuse the oil with their flavors without burning the garlic.
- Add the thinly sliced chicken breast to the skillet, spreading it out evenly. Cook the chicken for about 4–5 minutes, stirring frequently, until it is nicely browned and cooked through. This step ensures that your protein is tender and juicy, which is essential for a satisfying meal.
- Once the chicken is cooked, toss in the sliced red and green bell peppers along with the broccoli florets. Stir-fry for an additional 2–3 minutes, allowing the vegetables to soften slightly while still retaining some crispness. This balance of textures will add a delightful crunch to every bite.
- Now it’s time to add the reserved noodles to the skillet. Pour the sauce mixture over everything, tossing gently to coat the noodles and vegetables evenly. This step is where the magic happens—make sure every noodle is enveloped in that rich sauce!
- Finally, add the fresh Thai basil leaves to the skillet. Gently fold them into the mixture until they start to wilt, which should only take a minute or less. Finish your dish with a squeeze of lime juice for an extra burst of flavor, enhancing the overall taste of your Drunken Noodles.
Notes
Great for quick meals when time is short; can be personalized for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 430 kcal
- Sodium: 980 mg
- Protein: 29 g