Pad Kee Mao, more affectionately known as Thai Drunken Noodles, is a delectable entree known for its tangy, sweet, and spicy flavors. Difficult to resist and delightfully easy to whip up, this dish is perfect for late-night snacking, weekend indulgences, or hot and spicy meals to warm up chilly evenings. What’s not to love about these Thai Drunken Noodles? They’ve got a kick that’d make a mule blush, and a taste that’ll keep you coming back for more. Trust me, Mate, your taste buds are about to go on an gastronomic adventure!
For those of you that are curious, these noodles don’t actually require booze. Don’t get me wrong, there’s nothing stopping you from enjoying a serving of Pad Kee Mao with your favorite beer, but hey, the “drunken” part comes more from the myth that they’re the perfect cure for hangovers. But don’t take my word for it, give it a try and then you be the judge.
Each serving is loaded with perfectly stir-fried noodles, a heavy mix of herbs, and a spicy finish that is oh-so tantalizing! If you are ready for an incredibly flavorful meal then buckle up! We’re about to whip up some Thai Drunken Noodles.
* Prep Time: 15 minutes
* Cook Time: 20 minutes
* Total Time: 35 minutes
* Servings: 4
* Yield: 4 servings
Bring your woks out and let���s get started!
Ingredients & Equipment You’ll Need
* 200g flat rice noodles
* 300g chicken breasts
* 2 tbsp oyster sauce
* 1 tbsp light soy sauce
* 2 tsp dark soy sauce
* 2 tsp white sugar
* 1 tsp fish sauce
* 2 cloves garlic
* 2 bird’s eye chili
* A handful of Thai holy basil leaves
* 2 tbsp vegetable oil
* Equipment: A wok or large frying pan
The secret behind the deep flavors is the perfect blend of oyster sauce, light and dark soy sauce. The Thai holy basil leaves are going to act as the crown jewels, providing that unmistakable Thai flavor. For substitutes for some of the unique ingredients, opt for regular basil if you can’t find the Thai holy basil and substitute serrano peppers for bird’s eye chili if needed.
How To Make Pad Kee Mao
1. Slice the chicken breasts into thin, bite-sized pieces.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
3. Add the garlic and chili into the hot oil, stir until fragrant.
4. Add the chicken pieces to the wok. Stir constantly until the chicken is cooked through.
5. Add the noodles and a splash of water to loosen them.
6. Mix in the oyster sauce, light and dark soy sauce, fish sauce, and sugar.
7. Stir continuously until the noodles are evenly coated.
8. Add the Thai holy basil leaves, stir until they’re wilted into the noodles.
9. Once everything is combined, serve immediately.
Tips For The Best Results
* For a vegetarian option, you can substitute the chicken with tofu or veggies.
* Don’t have a wok? No worries! A good non-stick frying pan will do the trick.
Storage Tips
* Leftovers can be kept in a sealed container in the refrigerator for up to 3 days.
Frequently Asked Questions
Q: Do I really need to use both light and dark soy sauce?
A: Yes, they each offer distinct flavors and add a unique depth to the recipe.
Q: Can I make this dish less spicy?
A: Absolutely, chili peppers can be adjusted or even omitted to preference.
Nutritional Facts of Pad Kee Mao
Each serving of Pad Kee Mao has about 320 calories, 14g protein, 10g fat, and 44g carbohydrates.
After trying this great dish, I must say that Pad Kee Mao has quickly become a regular in my culinary repertoire. It’s bold, it’s fun, and most importantly, it’s darn delicious. I recommend pairing this dish with a cool cucumber salad or some chilled lychee fruit for dessert. Happy cooking!
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