Cook and Scale
Drunken Noodles (Pad Kee Mao)
4 servings · 32 min total
Wide rice noodles stir-fried hot and fast with chicken, chilli, and holy basil in a savoury-spicy sauce. Bold, aromatic Thai comfort food.
Ingredients
- 300 g rice noodles
- 400 g chicken breast, sliced thin
- 3 tbsp vegetable oil
- 5 garlic, minced
- 3 fresh chilli, sliced
- 1 red bell pepper, sliced
- 150 g green beans, trimmed
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 4 tbsp fresh basil
- 3 spring onion, sliced
Contains: Gluten, Soy, Fish, Molluscs
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the rice noodles — Soak the rice noodles in warm water for 10 minutes until pliable, then drain.
- 2.
Mix sauce and fry aromatics — Whisk the soy sauce, oyster sauce, fish sauce, and sugar together. Fry the garlic and chillies in the oil for 1 minute until fragrant.
- 3.
Stir-fry the chicken and vegetables — Add the chicken and stir-fry over high heat for 5 minutes, then add the pepper and green beans and fry for 2 minutes.
- 4.
Toss noodles with the sauce — Tip in the noodles and sauce and toss for 3 minutes until glazed, then fold through the basil and spring onions off the heat.