Spicy Thai Drunken Noodles: Quick Pad Kee Mao Recipe - Beard and Bonnet

Name: Spicy Thai Drunken Noodles: Quick Pad Kee Mao Recipe - Beard and Bonnet
Total time: 35 min
Ingredients: 1/2 lb (226 g) skinless boneless chicken thighs or chicken breast, thinly sliced; 19 oz (539 g) fresh rice noodles; 2 cups Chinese broccoli, chopped into 2-inch pieces (stalks trimmed and sliced thinly); 1 cup holy basil (or Thai basil/Italian basil); 6 cloves garlic; 2 large red chili peppers, chopped; 1/2 cup carrots, julienned; 2 tbsps dark soy sauce; 1 1/2 tbsps oyster sauce (or vegetarian stir fry sauce); 1 tbsp regular soy sauce; 1 tbsp white vinegar (or rice vinegar or apple cider vinegar); 1 tbsp fish sauce; 2 1/2 tsp white granulated sugar (or brown, palm, or cane sugar); 2 tbsps vegetable oil (or any neutral oil)

www.beardandbonnet.com

These spicy Thai drunken noodles satisfy any late-night craving with bold, aromatic flavors. The authentic pad kee mao recipe invites food lovers to experience Thailand's most beloved street dish.

View full recipe on www.beardandbonnet.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 www.beardandbonnet.com.

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Ingredients

1/2 lb (226 g) skinless boneless chicken thighs or chicken breast, thinly sliced
19 oz (539 g) fresh rice noodles
2 cups Chinese broccoli, chopped into 2-inch pieces (stalks trimmed and sliced thinly)
1 cup holy basil (or Thai basil/Italian basil)
6 cloves garlic
2 large red chili peppers, chopped
1/2 cup carrots, julienned
2 tbsps dark soy sauce
1 1/2 tbsps oyster sauce (or vegetarian stir fry sauce)
1 tbsp regular soy sauce
1 tbsp white vinegar (or rice vinegar or apple cider vinegar)
1 tbsp fish sauce
2 1/2 tsp white granulated sugar (or brown, palm, or cane sugar)
2 tbsps vegetable oil (or any neutral oil)