Easy pad kee mao (Thai-style drunken noodles)
Ingredients
Utensils
cutting board, knife, pot, colander, bowl, wok, tongs
How-To Videos
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Nutrition per serving
Step 1/ 5
- 100 g chicken breasts
- ½ red bell pepper
- 1 cloves garlic
- 1 Thai chilis
- 1 stalks scallions
- cutting board
- knife
Slice chicken breast into thin strips. Core and thinly slice bell pepper. Peel and mince garlic. Thinly slice chilis and scallions.
Step 2/ 5
- 100 g broad rice noodles
- pot
- colander
Bring a large pot of water to boil. Add noodles and cook according to package instructions. Drain, rinse, and set aside.
Step 3/ 5
- 1½ tbsp oyster sauce
- ¾ tbsp soy sauce
- ¾ tbsp sweet soy sauce
- ½ tbsp water
- bowl
Mix oyster sauce, soy sauce, sweet soy sauce, and water in a small bowl. Set aside.
Step 4/ 5
- 1 tsp fish sauce
- vegetable oil
- wok
- tongs
Heat some vegetable oil in a wok over medium-high heat. Add garlic and chilis and stir-fry for approx. 10 sec. Add chicken and fish sauce and stir-fry until chicken is cooked through, approx. 3 min.
Step 5/ 5
- 7½ g Thai basil
Add scallions, bell pepper, noodles, and sauce to the wok. Cook, tossing constantly, until the noodles are coated in the sauce, approx. 1 min. Remove from heat, add basil, and toss to combine. Serve immediately and enjoy!
Enjoy your meal!
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