Drunken Noodles— Pad Kee Mao Recipe
Drunken Noodles, or as the locals call it, Pad Kee Mao. This enchanting dish combines the essence of Thai street food with a touch of rebelliousness, leaving you craving for more with every fiery bite.
Ingredients
- 8 oz wide rice noodles
- 1 tbsp vegetable oil
- 1/2 lb chicken, thinly sliced
- 2 clove garlic, minced
- 1 red bell pepper, sliced
- 1/2 cup fresh basil leaves
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp chili flakes (optional)
Instructions
- Soak the rice noodles for 10 minutes in warm water, then drain and set aside.
- In a wok or large frying pan set over medium-high heat, add the vegetable oil, add the chicken, and stir-fry for about 5 minutes, or until the chicken is thoroughly cooked.
- Add the garlic and bell pepper and stir-fry for an additional 2 minutes.
- Add the soaked rice noodles, soy sauce, fish sauce, sugar, and chili flakes (if using) and stir-fry until the noodles are heated through and coated with the sauce, about 3-5 minutes.
- Stir in the fresh basil leaves and cook for an additional minute.
- Serve the drunken noodles hot, garnished with additional fresh basil if desired.