My all time favorite Thai dish! It actually is called drunken noodles because allegedly it is the ultimate hangover dish. Well I don’t know if that’s exactly true but It is delicious either way!
It’s made to be spicy and that can be controlled with the amount of thai chiles you use. If you are new to cooking with thai chiles,don’t let those litter suckers fool you, THEY ARE SPICY!
I have ordered it at many restaurants and some of them have specialty ways that they make it but all of them are spicy and packed with fresh basil. MMM! I like to make mine with a quick chicken marinade, fresh vegetables, and a great base sauce.
Let’s get started!
Pad Kee Mao aka Drunken Noodles
Spicy hangover Thai dish, So delicious!
Servings: 4 servings
Ingredients
Chicken Marinade
- 1 lb Chicken breast or thigh, chopped tofu is a great vegan option
- 2 tsp soy sauce
- 4 tsp cornstarch
- 2 tsp sesame oil
- 1/4 cup water
Noodles, sauce, and veges
- 16 ounce linguini rice noodles, half the bag
- 4 tsp soy sauce
- 4 tsp rice wine vinegar
- 2 tsp sugar
- 2 tsp dark soy sauce
- 1 tbsp fish sauce
- 3 tsp oyster sauce
- 1/2 white onion sliced, thinly
- 2 cloves garlic, minced
- 2-3 green onions chopped into 1/2 inch pieces
- 1 plum tomato sliced, thinly
- 1 cup thai or holy basil, rough chopped
- 3 red thai chilies deseeded, and thinly sliced if you would like it spicier add 1-2 more chiles
- 6 tbsp peanut or vegetable oil
Instructions
Marinade
- To start lets get the marinade going. To start get the chopped chicken and put it into a quart sized ziploc bag.
- Now mix all the marinade ingredients in a small bowl and pour into the bag of chicken. Mix well in the bag then refrigerate while we work on the rest of the prep.
Noodles
- Pour half of the 16 ounce bag of noodle into a bowl with HOT water and let it soak for 20-30 minutes
Remaining directions for prep and cooking.
- After the noodles have soaked, drain and set aside. Now lets get the meal cooked and ready to serve.
- In a wok or large saute pan heat 3 tablespoons of peanut or vege oil on high heat.
- Add the chicken to the pan. Cook until no longer pink 6-10 minutes. After cooked remove from the pan and set aside.
- Scrape and wipe down any remaining bits or chunks in the pan.
- Mix up the sauce.
- In a bowl whisk together both soy sauces, fish oil, and oyster sauce, Set aside
- Heat wok again on high…get it nice and hot then add the remaining 3 tablespoons of oil.
- Toss in the onions. Keep a constant stir. Cook until they start to turn translucent. Then add the garlic. Continue to stir.
- No add the tomatoes, green onions, and chiles. Again keep an aggressive stir. If you feel its cooking faster than you can keep up with you can turn down a bit as not to burn, but the hot heat is key. You can do this!
- Next lets toss in the basil. Stir.
- If you are adding chicken or tofu, now we are going to make a well and push the veggies up the sides of the wok. Toss the protein back into the center of the pan. Stir.
- To deglaze the pan before noodles, add the rice wine vinegar. Give it a good mix and toss the noodles in.
- Get the noodles mixed in and add the magic sauce! Toss around until the sauce is fully incorporated and cooked down. Pull from the heat, and serve!
- I like to serve with jasmine rice and egg rolls. YUM!
- ENJOY!!!
