Drunken Noodles (Chicken Pad Kee Mao). Actually, Pad Kee Mao is essentially like Thai Chilli Basil Chicken stir fry with noodles added! In Western Thai restaurants, Drunken Noodles are usually very saucy, oily and salty – too much so in my opinion, and very different from the streets of Thailand. Try my popular Fresh Spring Rolls, Panang Curry, and Easy Pad Thai.
And drunken noodles with chicken, or pad kee mao, is one of my favorite dishes ever! And I've lamented so many times in the past that San Antonio just doesn't have much great Thai food. So I find myself taking matters into my own hands. You can cook Drunken Noodles (Chicken Pad Kee Mao) using 16 ingredients and 7 steps. Here is how you cook that.
Ingredients of Drunken Noodles (Chicken Pad Kee Mao)
- You need 500 grams of Chicken thigh fillet.
- You need 1 tbsp of Sesame oil.
- It’s 3 tbsp of Peanut oil.
- You need 3 tsp of Minced garlic.
- You need 1 tbsp of Minced ginger.
- It’s 2 of Long red chilli, seeded and thinly sliced.
- You need 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).
- It’s 125 grams of Fresh baby corn, halved lengthways.
- You need 375 grams of Cooked fresh thick rice noodles.
- Prepare 2 tbsp of Soy sauce.
- Prepare 2 tbsp of Oyster sauce.
- Prepare 1 tbsp of Fish sauce.
- You need 2 tbsp of Brown sugar.
- Prepare 3/4 cup of Water.
- Prepare 1 of Salt and cracked black pepper.
There is a lot of speculation about why these are called 'drunken' noodles when there's actually no. Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimao) is a stir fried noodle dish very similar to phat si-io, but with a slightly different flavor profile. In Thai, khi mao means drunkard. Drunken Noodles Formally known as Pad Kee Mao, drunken noodles are a savory and spicy dish consisting of rice noodles, vegetables, and peppers in an oyster sauce-based sauce.
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!.
Pad Kee Mao literally translates to "stir-fry drunkard." It was said that the recipe was so spicy that it would sober up a drunkard. 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. To test drive the Woll Diamond Lite Pro Wok, I made Thai drunken noodles or Pad Kee Mao. This noodle dish is wildly popular outside of Thailand. The noodles can be tricky to make due to the following main ingredients that require even heating for browning and stir-frying.
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