Name: Drunken Noodles (Pad Kee Mao)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Ingredients: Noodles:; 7 oz /200g dried rice noodles , wide (Note 1); Stir Fry:; 2 tbsp oil (peanut, vegetable or canola); 3 large cloves of garlic , minced; 2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2); 1/2 onion , sliced; 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too); 2 tsp fish sauce (or soy sauce); 2 green onions , cut into 3cm/2" pieces; 1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3); Sauce:; 3 tbsp oyster sauce; 1 1/2 tbsp light soy sauce (Note 4); 1 1/2 tbsp dark soy sauce (Note 4); 2 tsp sugar; 1 tbsp water

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.

Drunken Noodles (Pad Kee Mao)

Ingredients

Noodles

Stir Fry

Sauce

Steps

Notes

Nutrition Facts