Cooked - Thai Chicken Drunken Noodles (pad Kee Mao)

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Thai Chicken Drunken Noodles (pad Kee Mao)

1.0

600g chicken tenders cubed

1 tbsp oyster sauce

2 tbsp light soy sauce

2 tbsp oil

430g fresh rice noodles (or 200g dried rice noodles)

1 red bell pepper, sliced into matchsticks

1 large carrot, thinly sliced

1 bunch Chinese broccoli (about 3 cups), chopped

6 cloves garlic, minced

2 small shallots, finely sliced

2 Thai chillies, deseeded and finely chopped

3 spring onions, thinly sliced

1 large handful of Thai basil leaves

2.5 tbsp oyster sauce

1.5 tbsp dark soy sauce

1.5 tbsp light soy sauce

1 tbsp fish sauce

1 tbsp coconut sugar

2 tsp siracha

2 tbsp water

Marinate chicken with oyster sauce and light soy sauce. Set aside.
Whisk together oyster sauce, dark and light soy sauces, coconut sugar, fish sauce, siracha and water to make the sauce.
If using fresh rice noodles, microwave for 3 minutes then carefully separate. If using dried rice noodles, soak for 4 minutes in boiling water.
Stir-fry chicken in 1 tbsp oil over medium high heat for 4-5 minutes until charred and cooked through. Remove from pan.
Add 1 tbsp oil, then add garlic, shallots and chilli. Stir for 1-2 minutes until fragrant. Add red pepper, carrot, and broccoli stems. Stir-fry for 3 minutes, add broccoli leaves, cook for 2 more minutes until wilted. Remove from pan.
Over very high heat, add noodles to the pan and fry for 30 seconds. Add sauce and gently toss for 2 minutes. Add chicken and veggies back to the pan along with spring onions and Thai basil. Stir until glossy.
Plate hot and fresh with chilli oil.

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🍜Noodles

Cuisine🇹🇭Thai

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 6 weeks ago

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