Easy pad kee mao (Thai-style drunken noodles)

Based on 14 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g broad rice noodles
200 g chicken breasts
red bell pepper
2 cloves garlic
Thai chilis
2 stalks scallions
3 tbsp oyster sauce
1½ tbsp soy sauce
1½ tbsp sweet soy sauce
1 tbsp water
2 tsp fish sauce
15 g Thai basil
vegetable oil
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • colander
  • bowl
  • wok
  • tongs

Nutrition per serving

Cal
485
Protein
18 g
Fat
5 g
Carb
86 g
  • Step 1/5

    • 200 g chicken breasts
    • red bell pepper
    • 2 cloves garlic
    • Thai chilis
    • 2 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

    • 200 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

    • 3 tbsp oyster sauce
    • 1½ tbsp soy sauce
    • 1½ tbsp sweet soy sauce
    • 1 tbsp water
    • bowl

    Mix oyster sauce, soy sauce, sweet soy sauce, and water in a small bowl. Set aside.

  • Step 4/5

    • 2 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

    • 15 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!