Pad Kee Mao a.k.a drunken noodles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: Thai
Ingredients
Units
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- 8 oz dry rice noodles
- 2 tablespoons olive oil (+ more as needed)
- 4 cloves garlic (chopped)
- 2 Tablespoons shallot (chopped)
- 2–4 thai chiles (optional, deseeded and chopped)
- 1/4 cup chopped chicken thigh meat (~1/2 in pieces, can sub with pork, beef or firm tofu)
- 1/2 cup onion sliced
- 1/2 cup bell peppers sliced (optional)
- 1/2 Tablespoon fish sauce
- 1 Tablespoons oyster sauce
- 1 Tablespoons light soy sauce
- 1 Tablespoons sweet dark soy sauce
- 1–2 teaspoons grated palm sugar (use 1 if you prefer less sweet)
- 1/4 teaspoon white pepper
- 1/2 cup tomato (quartered)
- 1 cup Thai basil
Instructions
- Cook rice noodles according to package directions. Once complete, drain and set aside.
- Heat the oil in a iron skillet on high heat, as oil shimmers or starts to smoke add chopped garlic, shallot, chile and sautee 30-45 seconds.
- Quickly add the onion and peppers (if using) sautee for 1-2 minutes. Then add protein and sautee until cooked through.
- If pan is looking a bit dry add another 1-2 Tbsp oil before adding the noodles, all the sauces (fish, oyster, light soy, sweet soy), and sugar. Mix thoroughly and sautee for 1-2 minutes.
- Lastly, add in tomatoes, white pepper and basil, sautee for another 30-45 seconds and turn off heat. There shouldn’t be any sauce or liquid at the bottom of the pan, if there is keep cooking until gone, but don’t let noodles burn!!
- Serve with lime and or prik nam pla (fish sauce with chopped thai chiles)
Notes
Tip -Try to avoid overcooking your rice noodles. One trick I learned to prevent the dish/noodles from being starchy/grainy is to thoroughly rinse them after cooking. It makes a difference!
Find it online: https://www.alldayieat.com/pad-kee-mao-k-drunken-noodles/