Thai Drunken Noodles (Pad Kee Mao)
Servings 2 - 3
Equipment
- Large Cast Iron Skillet or Large Wok
Ingredients
Noodles:
- 7 oz dried wide rice noodles cooked per package instructions
Sauce:
- 3 tbsp oyster sauce
- 1½ tbsp soy sauce
- 1½ tbsp dark soy sauce
- 1 tbsp water
- 2 tsp sugar
Stir Fry:
- 2 tbsp vegetable oil peanut & vegetable will also work
- ½ yellow onion chopped
- 1 bulb baby bok choy leafy green & white stem separated, white stem portions chopped
- ½ lb chicken thighs cut into bite-size pieces (chicken breast will also work)
- 2 tsp fish sauce can substitute soy sauce
- 4 green onions cut into 2-inch pieces
- 3 large cloves of garlic minced
- 2 Thai chilies deseeded, very finely chopped
- 1 cup Thai basil leaves
Instructions
- Prepare the wide rice noodles per the package instructions; drain.
- Make the sauce by whisking together the oyster sauce, soy sauce, dark soy sauce, water, and sugar until well combined.
- Heat the oil in a large cast iron skillet or wok over high heat.
- Add onion and white portion of the bok choy stems, and cook for 1 minute, stirring constantly.
- Add the chicken and fish sauce, and fry until cooked, around 2 minutes.
- Add green onion, garlic, Thai chilies, the cooked & drained noodles, and the well-whisked sauce, and cook, stirring constantly, for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add the fresh Thai basil leaves, toss until just wilted. Serve immediately. Enjoy.