Drunken Noodles (Pad Kee Mao)
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Omnivore's Cookbook · by Maggie Zhu★ 4.9 (12)

Drunken Noodles (Pad Kee Mao)

NUTRITION · PER SERVING15M COOK
CAL 41%·PRO 82%
CARBS 104G51% OF CAL
13G FIBER0G ADDED0G INTRINSIC81G OTHER10G TOTAL SUGAR
FAT 27G30% OF CAL
7G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thick rice noodles with chicken, broccoli, and basil in a savory-sweet sauce with heat and depth. A quick stir-fry that tastes like restaurant takeout.

mainthaistir frybowlchickendairy free
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Nutrition & ingredients

Ingredients

serves 2
  • 2 tablespoons oyster sauce
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce ((*Footnote 1))
  • 1/2 teaspoon fish sauce
  • 1 tablespoon brown sugar
  • 6 oz chicken thigh (about 1 thigh) (, thinly sliced (or any protein of your choice) (*Footnote 2))
  • 1/4 teaspoon dark soy sauce
  • 4 cloves garlic
  • 3 to 5 fresh Thai chili peppers
  • 1 tablespoon canola oil ((or peanut oil))
  • 4 stalks Chinese broccoli ((or broccolini, or spinach, thin sliced at an angle))
  • 1/2 cup baby corn ((or water chestnuts, or any desired crisp vegetables))
  • 12 oz fresh thick rice noodles ((or 7 oz / 200 g) wide dried rice noodles))
  • 1/2 cup basil (, packed)
PREP
10M
SODIUM
1673MG
ESTIMATE
COMPLETE

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