Drunken Noodles (Pad Kee Mao)
EASY, fast, and fiery Drunken Noodles, a delicious recipe that's ready in 30 minutes!
Equipment
- wok
- large skillet
- Small bowl
Ingredients
- 8 oz wide rice noodles
- 2 tablespoon sesame oil or canola
- 2 shallots chopped
- 2 carrots thinly sliced
- 1 large chicken breast chopped or shrimp or tofu
- 3 cloves garlic minced
- ½ teaspoon fresh minced ginger
- 1 zucchini thinly sliced
- 1 green bell pepper thinly sliced
- 2 green onions chopped
- 1 roma tomatoes sliced
- 1 cup fresh Thai Holy Basil leaves or substitute regular basil, roughly chopped
For the sauce
- 3 tablespoon oyster sauce
- ⅓ cup low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoon water
- 1 teaspoon Thai red chili paste more or less, to taste or substitute sriracha or crushed red pepper flakes
Instructions
- Cook noodles according to package instructions.
- Mix sauce in a small bowl and set aside.
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper, cooking until it's cooked through. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
- Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.
Nutrition
Serving: 1servingCalories: 405kcalCarbohydrates: 62gProtein: 17gFat: 9gSaturated Fat: 1gCholesterol: 36mgSodium: 1529mgPotassium: 664mgFiber: 4gSugar: 7gVitamin A: 5826IUVitamin C: 41mgCalcium: 65mgIron: 2mg
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