Easiest Way to Cook Delicious Drunken Noodles (Chicken Pad Kee Mao)

Drunken Noodles (Chicken Pad Kee Mao). Drunken Noodles is the literal translation of Pad Kee Mao because the theory is that these spicy Thai noodles should be eaten with an ice cold beer and that they are a great cure for hangover. I can confirm both cases to be true! This Thai noodle dish is a very popular both in Thailand and in Thai restaurants outside of Thailand.

These easy, spicy,Thai Drunken Noodles recipe also known as Pad Kee Mao Recipe, is the best for weekend or even when you crave for spicy food- soft,flat rice noodles stir fried along with soft juicy chicken,scrambled eggs,carrot sticks,scallions,baby corn all cooked in spicy sauce mix. Try this amazingly easy recipe of drunken noodles or pad kee mao noodles, which will fix your spicy noodle. All I know is Pad Kee Mao and I have a special relationship. You can cook Drunken Noodles (Chicken Pad Kee Mao) using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Drunken Noodles (Chicken Pad Kee Mao)

You need 500 grams of Chicken thigh fillet.
It’s 1 tbsp of Sesame oil.
Prepare 3 tbsp of Peanut oil.
Prepare 3 tsp of Minced garlic.
Prepare 1 tbsp of Minced ginger.
Prepare 2 of Long red chilli, seeded and thinly sliced.
It’s 4 of Green onions- white part finely chopped, green part thinly sliced (keep separate).
Prepare 1 bunch of Choy sum- leaves rough large chop, stems into 4cm pieces (keep separate).
You need 125 grams of Fresh baby corn, halved lengthways.
Prepare 375 grams of Cooked fresh thick rice noodles.
Prepare 2 tbsp of Soy sauce.
It’s 2 tbsp of Oyster sauce.
You need 1 tbsp of Fish sauce.
You need 2 tbsp of Brown sugar.
You need 3/4 cup of Water.
It’s 1 of Salt and cracked black pepper.

After a hard day teaching in Bangkok or just wishing someone understood my Thai, Pad Kee Mao always restored joy to my soul with every spicy, comforting bite of wide, slick rice noodles, thai chili peppers, chicken, baby corn, and my favorite part, Thai basil. Pad Kee Mao (Thai Drunken Noodles) is a stir-fry that features wide rice noodles tossed in a classic Thai sauce, ground pork or chicken with an assortment of fresh vegetables. The fresh Thai basil adds a fantastic aroma and flavor profile to this popular street food. Drunken Noodles – Thai Spicy Stir-Fry Noodles This spicy chicken stir fry recipe, Pad Kee Mao , is translated from Thai as 'Drunken Stir Fry'.

Drunken Noodles (Chicken Pad Kee Mao) step by step

Slice chicken into thin strips. Combine the chicken and sesame oil. Preheat a wok or large frypan over high heat..
Add some peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden (season with salt and pepper whilst stir frying). Remove chicken and set aside..
Add the remaining peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant..
Return the chicken to the wok with the choy sum stems and corn, then stir-fry for a further 2 minutes..
Add the noodles and toss to combine with the chicken and vegetables..
Add the soy and oyster sauces, sugar, water and choy sum leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce..
Divide among 4 bowls and serve topped with shredded spring onion and extra chilli. Serves 4 to 6 people. Really tasty- I recommend you guys try this one. Enjoy!.

This dish is usually exhilaratingly spicy and as the name suggests it can be perfectly accompanied with an ice cold beer or whiskey & soda with lime. Drunken noodles – or pad kee mao – is a stir fried noodle dish, typically made with broad rice noodles. Then, legions of flavor is introduced via judicious use of savory elements – namely soy sauce and fish sauce. Aromatics like kaffir lime leaves and basil deliver a super verdant element to this Thai noodle dish. To test drive the Woll Diamond Lite Pro Wok, I made Thai drunken noodles or Pad Kee Mao.