Description
Drunken noodles (pad kee mao) with chicken is the Thai take-out you’ve been craving, made easily at home! Loaded with vegetables and a delicious sauce, it’s so easy to make, and it comes together in one pot, too!
Equipment
- Large mixing bowl
- Small mixing bowl or measuring cup
- Cutting board
- Chef’s knife
- Large wok or pan
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1/2 tsp white pepper (optional)
- 2 Thai chiles, roughly chopped, seeds and stems removed if needed
- 6–8 cloves garlic, minced
- 1 red bell pepper, sliced thin
- 1 cup shredded carrot
- 5 oz Chinese broccoli, leaves separated, stems roughly chopped
- 1.5 cups packed Thai basil leaves
- 1 7oz pkg fresh rice noodles
For the sauce:
- 6 tbsp oyster sauce
- 3 tbsp soy sauce
- 1.5 tbsp dark soy sauce
- 1.5 tbsp fish sauce
- 1/4 cup water
Instructions
- Prep your ingredients. There’s a lot happening in this recipe, so before you begin cooking, I highly recommended getting your mise en place (aka, get your sh*t together) before you begin. Thinly slice your red bell pepper. Measure out the carrots. Mince the garlic. Chop or dice the Thai chile and figure out how spicy you want the dish to be (more seeds and ribs.= more spicy; no seeds and no ribs = no heat). Separate the leafy greens from the stems of the Chinese broccoli and roughly chop both. And most importantly, read the cooking instructions on your package of rice noodles. Fresh vs. dry noodles cook differently, so figure out how (and when) you’re going to cook the noodles before adding them to your pan!
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Marinate the chicken. Cut the chicken thighs into bite sized chunks and place in a large mixing bowl along with soy sauce, brown sugar, and white pepper. Let this marinate while you prepare the rest of your ingredients.
- Chop the Thai chiles. For more heat, keep some of the ribs and seeds from the Thai chiles. For a mild sauce, remove the ribs and seeds.
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Make the chile garlic paste. Combine chopped Thai chiles and minced garlic in a mortar and pestle and grind it into a rough paste. It should still be chunky, but the chiles should be slightly broken down with some juices.
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Cook the chicken. In a large skillet or wok over medium high heat, heat 1 tbsp neutral oil. Add the chicken. Do not overcrowd the pan, or the chicken will steam cook. Cook for 3-5 minutes per side until internal temperature reaches 165ºF, then remove the chicken and set aside.
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Cook the vegetables. Reduce the heat to medium. Add chile and garlic paste to the pan and cook for 30 seconds. Then add red bell pepper, shredded carrot, and broccoli stems. Cook for 3-4 minutes.
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Add noodles to the pan. Add the noodles (prepared according to package instructions) to the pan and drizzle the sauce into the pan. Return the chicken to the pan and toss everything together.
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Add leafy greens. Add the leafy parts of the Chinese broccoli and the Thai basil to the pan and toss until greens are slightly wilted.
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Serve and enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 592
- Sugar: 10.5 g
- Sodium: 2607.3 mg
- Fat: 13.9 g
- Carbohydrates: 61.4 g
- Protein: 52.3 g
- Cholesterol: 213.1 mg