Drunken Noodles – Pad Kee Mao

Thai Fried rice was such a hit we decided to try our other favorite, Drunken Noodles. The recipe was awesome, the picture doesn’t do it justice!

For the sauce:
-2 T oyster sauce
-2 T fish sauce
-2 T palm sugar/brown sugar
-1 T mirin
-1 T rice vinegar
-1 T Golden Mountain sauce or Maggi
-1 T Thai chili-garlic paste (or substitute with another Asian chili sauce, like sriracha)
Juice of half a lime

Other ingredients:
-7 ounces (about half a package) wide rice noodles (XL)
-3 T canola oil
-1 T minced garlic
-4-5 Thai chili peppers, seeded and chopped (or substitute with another hot pepper, ex: jalapenos)
-3 green onions, white ends thinly sliced, green tops cut into 2-inch pieces
-2 chicken breasts, cubed & cooked
-Handful of fresh basil leaves, coarsely chopped

Optional additions:
Broccoli florets
Bell peppers
Napa cabbage
Tomato wedges

-In a small bowl, combine all the ingredients for the sauce. Mix until the sugar has dissolved and set aside.
-In a large bowl, pour boiling water over the noodles and soak for 15-20 minutes, or until softened. Then drain.
-Add oil to a wok or large skillet over high heat. Cook chicken (same way as thai fried rice). Add garlic, chili peppers and sliced green onion ends, and saute for about a minute.
-Add vegetables (from optional additions list, except tomatoes) and stir-fry for 3-4 minutes. Keep texture in vegetables.
-Add noodles and sauce to wok. Toss until noodles are coated with the sauce and heated through, 2-3 minutes.
-Add basil, cilantro, and green onion tops (and tomatoes) and toss until well mixed.

Source: Massive Appetite Blog.


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