Drunken Noodles (Pad Kee Mao)
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The Woks of Life · by Bill★ 4.9 (86)

Drunken Noodles (Pad Kee Mao)

NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 42%
CARBS 58G47% OF CAL
2G FIBER6G SUGAR49G OTHER
FAT 19G35% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional Thai drunken noodle dish with rice noodles, chicken thigh, Thai basil, and a savory-spicy sauce made with fish sauce, oyster sauce, and chilies. Named for late-night eating after drinking with friends. Bold, fragrant, and satisfying.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons water
  • 12 ounces boneless skinless chicken thighs ((or breast, thinly sliced))
  • 2 teaspoons cornstarch
  • 1 teaspoon oil
  • 1 teaspoon soy sauce
  • 8 ounces wide dried rice noodles
  • 1 1/2 teaspoons brown sugar ((dissolved in 1 tablespoon hot water))
  • 2 teaspoons soy sauce ((Thai soy sauce preferred, but any soy sauce will do))
  • 1 teaspoon dark soy sauce ((see note))
  • 1 tablespoon fish sauce
  • 2 teaspoons oyster sauce
  • pinch ground white pepper
  • 3 tablespoons vegetable or canola oil ((divided))
  • 3 cloves garlic ((sliced))
  • ¼ teaspoon fresh grated ginger
  • 2 shallots ((sliced, about 1/3 cups))
  • 1 scallion ((julienned into 3-inch/8cm pieces))
  • 4 Thai red chili peppers ((deseeded and julienned or chopped))
  • 1 cup holy basil or Thai basil ((loosely packed))
  • 5 to 6 pieces baby corn ((split in half, optional))
  • 2 teaspoons Shaoxing wine
PREP
20M
SODIUM
854MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.