Noodles
Drunken Noodles
Wide rice noodles stir-fried with chicken, Thai basil, chiles and a savory-sweet garlic sauce.
- Prep
- 20 mins
- Cook
- 15 mins
- Total
- 35 mins
- Serves
- 4
- Level
- Medium
Thai-style drunken noodles (pad kee mao) get their punch from lots of garlic, fresh chiles and a handful of basil wilted in at the end. The name has nothing to do with alcohol; there is none in the dish. Use Thai basil if you can find it, and keep the heat high so the noodles char slightly.
Ingredients
Serves 4
Directions
- Cook the noodles in hot water according to the package until just tender; drain, rinse briefly, and toss with 1 teaspoon oil so they do not stick.
- Stir the soy sauce, oyster sauce, fish sauce and sugar together in a small bowl.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Cook the chicken 4 to 5 minutes until browned and it reaches 165°F (74°C). Remove to a plate.
- Add the remaining oil, garlic and chiles and stir 15 seconds. Add the bell pepper and onion and stir-fry 2 minutes.
- Add the noodles and sauce and toss 2 minutes, letting them sear in spots.
- Return the chicken and toss in the basil until just wilted, about 30 seconds. Serve immediately.
Tips and make-ahead notes
- Cut the chiles down to one for milder noodles.
- If the noodles break apart, they were overcooked; undercook them slightly next time.
- Regular basil is fine if Thai basil is not available.
Nutrition per serving
- Calories
- 490
- Carbohydrates
- 55g
- Protein
- 31g
- Fat
- 15g
- Fiber
- 3g
- Sodium
- 1210mg
Estimated. Values change with brands, portion sizes and substitutions.
