Thai Drunken Noodles Recipe (Pad Kee Mao Recipe)

Name: Thai Drunken Noodles Recipe (Pad Kee Mao Recipe)
Total time: 40 min
Ingredients: 12 ounces dried wide rice noodles; ⅓ cup plus 1 tablespoon less-sodium soy sauce ((divided)); 4 tablespoons canola oil ((divided)); 1 tablespoon cornstarch; 1 ½ pounds boneless skinless chicken breasts or thighs ((cut into 1/2-inch dice)); ½ cup less-sodium chicken broth; 2 tablespoons brown sugar ((light or dark brown)); 3 tablespoons oyster sauce; 2 tablespoons mirin ((Japanese sweetened rice wine; optional; you can also use dry sherry)); ¼ teaspoon red pepper flakes; 2 tablespoons minced garlic ((divided)); 1 tablespoon fish sauce; Kosher salt and freshly ground black pepper ((to taste)); 4 scallions ((white and green parts, thinly sliced on the diagonal, plus more for garnish)); 2 tablespoons minced fresh ginger; 1 cup small leaf or roughly chopped Holy basil ((Thai basil, or in a pinch regular basil)); Chili oil ((to serve; optional))

themom100.com

The Drunken Noodles recipe is a popular Thai dish featuring satisfyingly chewy and tender rice noodles tossed with a pungent, addicting sauce.

View full recipe on themom100.com

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 themom100.com.

Share this recipe:

Cooking tools:

Wok
Skillet
Pot
Colander
Stove
Mixing bowl
Measuring cup
Measuring spoon
Cutting board
Chef's knife
Plate
Serving platter
Spatula
Spoon

Ingredients

12 ounces dried wide rice noodles
⅓ cup plus 1 tablespoon less-sodium soy sauce ((divided))
4 tablespoons canola oil ((divided))
1 tablespoon cornstarch
1 ½ pounds boneless skinless chicken breasts or thighs ((cut into 1/2-inch dice))
½ cup less-sodium chicken broth
2 tablespoons brown sugar ((light or dark brown))
3 tablespoons oyster sauce
2 tablespoons mirin ((Japanese sweetened rice wine; optional; you can also use dry sherry))
¼ teaspoon red pepper flakes
2 tablespoons minced garlic ((divided))
1 tablespoon fish sauce
Kosher salt and freshly ground black pepper ((to taste))
4 scallions ((white and green parts, thinly sliced on the diagonal, plus more for garnish))
2 tablespoons minced fresh ginger
1 cup small leaf or roughly chopped Holy basil ((Thai basil, or in a pinch regular basil))
Chili oil ((to serve; optional))