Thai Drunken Noodles (Pad Kee Mao) With Chicken and Basil
By Samira Cole
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Medium
A hot wok and limited simmer time turn noodles dark brown when combined with a soy and oyster sauce mixture․ I make Thai drunken noodles if I want a dish with spicy basil and other aromas from hot oil․ Crispy sounds come from rice noodles being added to hot oil․
The sauce is made in a bowl‚ not the wok․ Stir until the brown sugar is fully dissolved․ Taste the sauce to make sure it has the right consistency before adding heat‚ a syrupy‚ dark-brown sauce․ This step guarantees that the sauce will be ready to use when mixed with cooked noodles in the wok․ You won't have a chance to fix the sauce after adding it to cooked noodles in the wok and will want the sauce to be usable immediately․
I use a carbon steel wok․ A favorite alternative pan is a 12-inch cast-iron skillet with a thick bottom․ I cook the chicken in one layer until browned on the bottom‚ then take it out to add the vegetables․ I like some browned spots on the baby corn and slightly crisp peppers․ Overcrowding the wok will keep the chicken and vegetables from browning․
Add the basil after removing the dish from direct heat․ Add basil to the cooked noodles and toss for 20 seconds․ Serve the noodles in a dish garnished with fried garlic and chile pepper․ The basil will be wilted when added to the noodles․ I do not cook basil because it becomes bitter․
Why you'll love this recipe
- The raw noodles sear in some areas until the sauce is added․
- Frying the garlic creates fried garlic bits that can be served alongside the dish․
- Chicken browns nicely on the outside when cooked as a single layer for the first 1-2 minutes․
- Baby corn is stir-fried in a very hot wok until blistered․ Bell peppers are stir-fried but not fully cooked․
- The basil is added after the heat is off․ Anise flavors in basil can still be detected․
- Place a container of chili flakes on the table at the desired level for customers․
Ingredients
- •16 oz fresh wide flat rice noodles (Sen Yai) (450g; or use 8 oz (225g) dried wide rice noodles)
- •1 lb boneless skinless chicken breast (450g, cut into bite-sized chunks)
- •3 tbsp oyster sauce (45ml)
- •2 tbsp dark soy sauce (30ml)
- •1 ½ tbsp light soy sauce (22ml)
- •1 tbsp brown sugar (15g)
- •½ red bell pepper (julienned)
- •½ green bell pepper (julienned)
- •½ cup fresh baby corn (75g, sliced on the bias)
- •1 cup fresh Thai basil leaves (40g, tightly packed)
- •4 cloves garlic (finely minced)
- •1 tbsp coarse crushed red chili flakes (15g, adjust to taste)
- •3 tbsp cooking oil (45ml, avocado or vegetable oil)
Instructions
- 1
Whisk the oyster sauce, dark soy sauce, light soy sauce, and brown sugar in a small bowl until the sugar completely dissolves and the glaze is thick, syrupy, and glossy dark brown. Set it beside the stove.
- 2
Heat 1 tbsp (15ml) of cooking oil in a wok over medium heat. Add the minced garlic and stir continuously until pale golden. Use a slotted spoon to remove half of the garlic and reserve it for garnish.
- 3
Turn the heat to high. Add the chicken to the remaining garlic oil in a single layer and leave it undisturbed for 1-2 minutes, until a lightly seared golden crust forms underneath. Toss to cook through, then transfer the chicken to a plate.
- 4
Add another 1 tbsp (15ml) of oil to the smoking-hot wok. Add the baby corn and julienned red and green bell peppers, then stir-fry for 60 to 90 seconds until the corn has charred, blistered spots and the peppers are crisp-tender. Transfer them to the plate with the chicken.
- 5
Add the final 1 tbsp (15ml) of oil to the wok with the surface smoking hot. Fan out the wide rice noodles in an even layer and leave them undisturbed for 30 to 45 seconds.
- 6
Pour the soy glaze over the noodles and toss immediately. Return the chicken, baby corn, and bell peppers, then toss for 1 minute until the glaze thickens slightly and coats everything.
- 7
Turn off the heat. Fold in the Thai basil for 20 seconds, until slightly wilted. Transfer the noodles to a serving bowl and top with the reserved fried garlic and coarse crushed red chili flakes.
FAQ
Nutrition (per serving)
Calories
480
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