Drunken Noodles (Pad Kee Mao)
Prep
10m
·
Cook
6m
·
Total
16m
About This Recipe
This Drunken Noodles (Pad Kee Mao) recipe features wide rice noodles in a flavorful stir-fry with garlic, chilies, onion, chicken, and Thai basil. The sauce, made with oyster sauce, soy sauce, and sugar, adds the perfect balance of savory and sweet. A delicious and simple Thai dish that's sure to impress.
Ingredients
(Servings:
2)
Scale
Convert
Noodles
Stir Fry
Sauce
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories667kcal33%
-
Fat25g38%
-
Saturated Fat6g30%
-
Carbohydrates78g26%
-
Fiber3g12%
-
Sugar10g20%
-
Protein30g60%
-
Cholesterol117mg39%
-
Sodium1,680mg70%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Wide rice noodles - use wide ones and prepare per packet. I use ones labelled as "Pad Thai" rice noodles (see in post, here it is at Woolworths). Fine to use thinner ones if you can't find wide ones.
2. Chilli - 2 birds eye or Thai chillies gives this a nice buzz of spice but won't blow your head off! Feel free to adjust to your taste. Can also use a dollop of chilli paste instead - add it with the chicken.
3. Thai Basil - tastes like regular basil with slight aniseed flavour. Traditionally made with Thai Holy Basil which tastes like regular basil but most restaurants outside Thailand use regular Thai Basil (easier to find, sold at Harris Farms and some Woolies, Coles in Australia).
Substitute with regular basil (it tastes like Drunken Noodles in Thailand!)
4. Soy Sauce - both light and dark soy sauce can be substituted with all purpose soy sauce (ie soy sauce that is just labelled "soy sauce" without "dark" or "light" or "sweet" in front of it).
Can also sub the dark soy with more light soy.
DO NOT use all dark soy sauce - will be far too strong.
5. Nutrition per serving, assuming 3 servings.
2. Chilli - 2 birds eye or Thai chillies gives this a nice buzz of spice but won't blow your head off! Feel free to adjust to your taste. Can also use a dollop of chilli paste instead - add it with the chicken.
3. Thai Basil - tastes like regular basil with slight aniseed flavour. Traditionally made with Thai Holy Basil which tastes like regular basil but most restaurants outside Thailand use regular Thai Basil (easier to find, sold at Harris Farms and some Woolies, Coles in Australia).
Substitute with regular basil (it tastes like Drunken Noodles in Thailand!)
4. Soy Sauce - both light and dark soy sauce can be substituted with all purpose soy sauce (ie soy sauce that is just labelled "soy sauce" without "dark" or "light" or "sweet" in front of it).
Can also sub the dark soy with more light soy.
DO NOT use all dark soy sauce - will be far too strong.
5. Nutrition per serving, assuming 3 servings.
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