Description
Drunken Noodles, or Pad Kee Mao, is an irresistible Thai dish that delivers a burst of flavor in every bite. This quick and easy recipe combines tender chicken with vibrant vegetables and aromatic herbs, all tossed together in a savory sauce. Perfect for busy weeknights or casual gatherings, Drunken Noodles can be ready in just 20 minutes! The unique blend of spices and textures will impress your family and friends, making it a go-to meal for any occasion.
Ingredients
Scale
- 250 grams medium wide rice noodles (dried)
- 250 grams chicken thighs or breast
- 1 teaspoon soy sauce
- 3 tablespoons vegetable or canola oil
- 1 tablespoon minced garlic
- 1/2 onion (sliced)
- 2–3 Thai red chili peppers (optional)
- 4–5 baby bok choy
- 1 cup holy basil
- 3 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons brown sugar
- Pinch ground white pepper
- 1/4 cup chicken stock or water
Instructions
- Marinate the sliced chicken with soy sauce for 15-20 minutes.
- Soak rice noodles in hot water until soft; drain and set aside.
- Heat oil in a wok; sauté marinated chicken until cooked through. Set aside.
- In the same wok, sauté onion, garlic, and chili until fragrant.
- Stir-fry bok choy followed by the noodles and chicken. Add the sauce around the edges and toss until well combined.
- Serve hot with fresh basil on top.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 540
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Feel free to substitute chicken with beef or turkey for variety. Add more vegetables like bell peppers or carrots to enhance the dish's nutritional value.