Drunken Noodle Pad Kee Mao Food

DRUNKEN NOODLES (PAD KEE MAO)

Drunken Noodles (Pad Kee Mao) image

Drunken Noodles (Pad Kee Mao) is a favorite Thai dish made with rice noodles and Thai basil, often eaten in Thailand on late nights after drinking with friends!

Provided by Bill

Time 30m

Number Of Ingredients 21

Ingredients

2 tablespoons water
12 ounces sliced chicken thighs or chicken breast ((340g))
1 teaspoon soy sauce
1 teaspoon oil
2 teaspoons cornstarch
8 ounces wide dried rice noodles ((225g))
1 1/2 teaspoons brown sugar ((dissolved in 1 tablespoon hot water))
2 teaspoons soy sauce ((Thai soy sauce preferred))
1 teaspoon dark soy sauce
1 tablespoon fish sauce
2 teaspoons oyster sauce
pinch ground white pepper
3 tablespoons vegetable or canola oil ((divided))
3 cloves garlic ((sliced))
¼ teaspoon fresh grated ginger
2 shallots ((sliced, about 1/3 cups))
1 scallion ((julienned into 3-inch pieces))
4 Thai red chili peppers ((deseeded and julienned))
1 cup holy basil or Thai basil ((loosely packed))
5 to 6 pieces baby corn ((split in half, optional))
2 teaspoons Shaoxing wine

Steps:

Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.
Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
Heat your wok until it's close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it's about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
Add the seared chicken and stir-fry for another 1 to 2 minutes.
Serve!

Nutrition Facts : Calories 444 kcal, Carbohydrate 54 g, Protein 20 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 953 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PAD KEE MAO (DRUNKEN NOODLES)

Pad Kee Mao (Drunken Noodles) image

This delicious Thai recipe is my take on the top 5 pad kee mao recipes on the net! Adjusted to taste like our favorite nearby Thai place, this recipe was a big hit with the family and did not make it through the night.

Provided by A22F

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 8

Number Of Ingredients 23

Ingredients

2 tablespoons minced habanero pepper
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
¼ cup fish sauce
¼ cup oyster sauce
3 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil
1 teaspoon ground white pepper
1 (16 ounce) package flat rice noodles, such as pad thai
2 tablespoons finely chopped fresh ginger
4 cloves garlic, finely chopped
10 leaves basil, cut chiffonade style
4 medium scallions
3 small heads baby bok choy, thinly sliced
1 (8 ounce) package snow peas, thinly sliced
1 (8 ounce) package bean sprouts
1 large red bell pepper, cut into thin matchsticks
1 medium yellow onion, cut into thin slivers
¼ cup vegetable oil, plus more if needed
2 ½ pounds skinless, boneless chicken breast, cut into strips
1 medium lime, cut into wedges

Steps:

Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.
Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.
Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.
Meanwhile, combine ginger, garlic, and basil in a small bowl.
Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.
Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.
Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.
Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.
Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.

Nutrition Facts : Calories 524.7 calories, Carbohydrate 62.2 g, Cholesterol 73.2 mg, Fat 15.1 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 2.7 g, Sodium 1290.4 mg, Sugar 9.1 g