Asian Cuisine

Drunken Noodles ( Pad Kee Mao)

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Drunken Noodles ( Pad Kee Mao)

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Recipe by Fatima Maniya Soorty Course: MainCuisine: Thai
Servings

2

people
Prep time

10

minutes
Cooking time

4

minutes
Total Time

23

minutes

Drunken Noodles ( Pad Kee Mao)
Ingredients

  • Cup Boneless chicken thigh sliced (Breast okay too)

  • Tbsp Oil

  • 12 Tsp Salt

  • 12 Tsp White pepper

  • Tbsp Minced garlic

  • 4-5 Count Thai red chili paste (May Substitute)

  • Count Shallots sliced

  • 12 Green bell pepper (Sliced)

  • 12 Red bell pepper (Sliced)

  • 14 Cup Mushrooms sliced (Optional)

  • Cup Wide rice noodles (May substitute)

  • Count Scallions (Seperate the whites)

  • Handful Thai Basil

  • 14 Baby corn

  • Handful Fresh bean sprouts

  • Handful Cilantro

  • Tbsp Chili powder (Adjust to taste)

  • SAUCE
    INGREDIENTS
  • Tbsp Soy sauce

  • Tbsp Dark soy sauce

  • Tbsp Oyster sauce

  • Tsp Fish sauce

  • Tbsp Sugar

  • Tsp White pepper

DRUNKEN NOODLES ( PAD KEE MAO)
Directions

  • Prepare all the vegetables, separated the white tops of the green onions and marinate the chicken with salt and white pepper.
  • In a wok heat 2 tbsp oil, add the chicken and stir fry until no longer pink. In the wok move the chicken to the sides and add the minced garlic and chili paste.
  • Quickly stir fry the chili and garlic and toss with the chicken. Add more oil and stir fry the shallots, mushrooms and bell peppers.
  • Everything needs to be cooked on high heat and you have to move quickly. Now add the noodles and toss well. Add the sauce and again toss really well!!
  • Turn off the heat and add the basil, greens of scallion, bean sprouts, cilantro and chili powder.
  • Toss right before serving!!
  • Enjoy!!
  • SAUCE
    DIRECTIONS
  • Make a sauce with soy sauce, dark soy sauce, oyster sauce, sugar, fish sauce, white pepper and set aside!

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