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These Thai Drunken Noodles (Pad Kee Mao) are said to be a great hangover cure. I don't know about that, but they are surely perfect as a quick weeknight dinner! | cookingtheglobe.com
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Thai Drunken Noodles - Pad Kee Mao

Pad Kee Mao is a classic Thai dish. Rice noodles are mixed with chicken, a bunch of veggies, and a delicious sauce. Easy and quick to make!
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 451kcal
Author CookingTheGlobe

Ingredients

For the noodles:

  • 8 oz (225g) dried broad, flat rice noodles
  • 3 tablespoons canola oil
  • 1 teaspoon garlic , minced
  • 10 oz (285g( boneless skinless chicken thighs , cut into bite-sized pieces
  • 1 medium onion , sliced
  • 1 green bell pepper , cut into strips
  • 2 tablespoons fresh Thai chilies , chopped
  • 8 baby corn
  • 1/2 teaspoon white pepper
  • 8 cherry tomatoes , halved
  • 2 eggs
  • 1/2 cup Thai basil leaves , loosely packed (can be substituted with regular basil)

For the sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons sweet soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • juice of 1/4 lime

Instructions

  • In a heatproof bowl, place the noodles and cover them with boiling water. Let stand for 5 minutes or more, until softened. Drain in a colander and set aside.
  • Prepare the sauce by combining all the sauce ingredients in a bowl and mixing well. Set aside.
  • Heat the oil in a wok or a pan, add the garlic and cook for 15 seconds. Add the chicken and cook until cooked through, for about 2 minutes. Remove it with a slotted spoon and set aside.
  • In the same pan, add the onion, bell pepper, chilies, corn, and white pepper, and mix well. Stir-fry for about 3-4 minutes. Make some space in the center by pushing everything to the sides. Break the eggs into the center and scramble until set. Add the drained noodles and mix well. Add the sauce, cooked chicken, tomatoes and once again mix well to coat.
  • Remove from heat and add the basil. When it wilts, serve. Enjoy!

Notes

Adapted from My Epicurean Journey by Harminder Singh Magon and Noodle!: 100 Amazing Authentic Recipes by MiMi Aye

Nutrition

Calories: 451kcal