Drunken Thai Noodles (Pad Kee Mao)
Flat rice noodles stir-fried with chicken and veggies in a sweet and spicy sauce. Make Drunken Thai Noodles (Pad Kee Mao) in less than 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Mortar and pestle
- Wok
- Stove
- Mixing bowl
- Spatula
- Plate
- Airtight container
- Refrigerator
Ingredients
- 800g flat, wide rice noodles
- 8 garlic cloves
- 4-6 Thai chilies (add more according to taste)
- 400 gms boneless chicken meat (cut into bite sized pieces)
- 10 baby corn (cut each into 3 pieces each)
- 12 stalks of asparagus (cut each into 2 pieces each)
- 8 Tbsp stir fry sauce
- 4 tsp black soy sauce
- 4 tsp sugar
- 2 cups Thai basil
- ¼ cup oyster sauce
- 2 Tbsp light soy sauce
- 1 Tbsp Golden Mountain or Maggi
- 2 tsp fish sauce
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