It’s either called Drunken Noodles because it’s so spicy you need to cool it down with a beer, or it’s a great hangover dish but probably it’s both. Whatever the reason, I absolutely love this noodle dish! I never really used to like wide noodles, but stir fried like this in an amazing sauce with fragrant Thai basil and lots of Thai birds eye chilis, it was hard not to eat it straight from the pan. And yes, a beer goes great with it. For a brief moment we were traveling again and eating from a roadside stall in Bangkok. The house smelt like it too. Man, I miss traveling!
Recipe from @thewokslife.
Pad Kee Mao - Thai Drunken Noodles
- Chicken + Marinade
- 2 tablespoons water
- 300 g sliced chicken thighs (or chicken breast, but thighs are better)
- 1 tsp light soy sauce
- 1 tsp oil
- 2 tsp cornstarch
- 1 1/2 teaspoons brown sugar
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp fish sauce + more to season
- 2 tsp oyster sauce
- pinch ground white pepper
- 1 tbsp hot water
- The rest of the dish
- 225 g wide dried rice noodles
- 3 tbsp vegetable or canola oil - divided
- 3 cloves garlic - thinly sliced
- ¼ teaspoon fresh grated ginger
- 2 medium shallots - finely chopped
- 2 spring onions - julienned into 8 cm pieces
- 4 - 5 Thai red chili peppers - deseeded and julienned
- 2 cups Thai basil - loosely packed
- 2 tsp Shaoxing wine or sherry
Work 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid.
Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
Prepare the rice noodles according to the package. I soaked them in hot water for 20 minutes and then drained them and set aside until needed.
Stir together the sauce ingredients and set aside.
Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. The wok need to be this hot, this way the chicken and the rest of the ingredients won't stick to the pan.
Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked and starting to crisp up. Remove from the wok and set aside.
Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
After a few seconds, add the shallots. Stir fry for 30 seconds and add the spring onions, chili peppers, basil and shaoxing wine or sherry.
Stir-fry for another 30 seconds and add in the rice noodles. Mix through well so all the noodles are coated with the ingredients.
Add the sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color.
Use your metal spatula to scrape the bottom of the wok to prevent sticking and to scrape ip all the goodness from the bottom of the pan.
Add the seared chicken and stir-fry for another 2 minutes.