Get ready to embark on a flavor explosion that will transport your taste buds straight to the vibrant streets of Bangkok! Drunken Noodles, or Pad Kee Mao, is not just a meal—it's a culinary adventure that promises to tantalize your senses with its perfect balance of spicy, savory, and aromatic ingredients. Whether you're a Thai cuisine enthusiast or a curious home cook looking to spice up your dinner routine, this chicken-packed noodle dish will become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 8 oz wide rice noodles
- 1 lb chicken breast, sliced
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 cups mixed bell peppers, sliced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 cup Thai basil leaves
- 1-2 Thai chilies, chopped
Instructions
- Begin by preparing the ingredients. Slice the chicken breast into thin strips and set aside. Mince the garlic and chop the Thai chilies, adjusting the quantity based on your spice preference. Slice the mixed bell peppers into thin strips. Rinse the Thai basil leaves and set them aside as well.
- Soak the wide rice noodles in warm water for about 10-15 minutes or until they are softened but still firm to the bite. Drain and set aside. Make sure to separate the noodles gently to prevent them from sticking together.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the sliced chicken breast to the skillet. Stir-fry for about 5-7 minutes or until the chicken is cooked through and no longer pink. Make sure to stir frequently to ensure even cooking.
- Once the chicken is cooked, add the sliced bell peppers to the skillet. Stir-fry for an additional 2-3 minutes until the peppers are slightly tender but still crisp.
- In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar. Mix well until the sugar is dissolved. Pour this sauce mixture over the chicken and bell peppers in the skillet, stirring to coat all the ingredients evenly.
- Add the soaked rice noodles to the skillet. Toss everything together gently to combine, ensuring that the noodles are evenly coated with the sauce. Stir-fry for another 2-3 minutes until the noodles are heated through.
- Finally, add the chopped Thai chilies and Thai basil leaves to the skillet. Stir well to incorporate them into the dish. Cook for an additional minute until the basil is wilted and fragrant.
- Remove the skillet from heat and serve the Drunken Noodles Pad Kee Mao with Chicken hot. You can garnish with extra Thai basil or chopped chilies if desired.
Tips
- Noodle Preparation is Key: Soak rice noodles just until they're pliable but not soft. Oversoaking can lead to mushy noodles that ruin the dish's signature texture.
- High Heat is Essential: Use a wok or large skillet on medium-high heat to achieve that authentic stir-fried flavor and prevent ingredients from becoming soggy.
- Mise en Place Matters: Have all ingredients chopped and ready before you start cooking. Thai cuisine moves quickly, and preparation is crucial.
- Fresh Herbs Make a Difference: Use fresh Thai basil if possible. Its unique flavor is irreplaceable and gives the dish its characteristic taste.
- Control the Spice: Adjust the number of Thai chilies to match your heat tolerance. Start with less and add more if needed.
- Don't Overcook the Chicken: Slice it thinly and stir-fry quickly to keep it tender and juicy.
- Quick Stir-Frying Technique: Keep ingredients moving constantly in the pan to ensure even cooking and prevent burning.
Nutrition Facts
Calories: 470kcal
Carbohydrates: 60g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 85mg
