Thai Drunken Noodles
Drunken Noodles (Pad Kee Mao) are a famous spicy Thai noodle street food. The literal translation comes from the belief they're so spicy they should be paired with a cold beer, and are a great hangover cure. This bold, aromatic stir-fry is quick, big on flavor, and allows you to control the spice level at home. (Source: https://www.recipetineats.com/pad-kee-mao-thai-drunken-noodles/)
Ingredients
- 225 g wide dried rice noodles
- 225 g chicken breast or thigh, sliced (or use tofu, beef, pork, or shrimp)
- 4 garlic cloves, finely chopped
- 2-3 fresh chilis (red or green), chopped (use more or less to taste)
- 1 onion or shallot, sliced
- 1 bell pepper, sliced
- 1/2 cup (120 ml) baby corn, halved lengthwise (optional)
- 1/2 cup (120 ml) snow peas or other quick-cooking veggies (optional)
- 2 green onions, chopped
- 1 cup (240 ml) fresh Thai basil or Holy basil (regular basil can substitute)
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 2 tbsp oil for stir-frying
Steps
- Cook noodles according to package instructions, then drain and set aside.
- Mix the sauce ingredients (soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar) in a small bowl.
- Heat oil in a wok or large frying pan on high heat.
- Sauté garlic and chili until fragrant.
- Add onion and chicken (or your protein), stir-fry until cooked.
- Add veggies and cook for 1–2 minutes.
- Add the drained noodles and pour the sauce over everything.
- Toss over high heat until everything is evenly coated and noodles are caramelized and slightly charred at the edges.
- Remove from heat, stir in fresh basil, and serve immediately.