Pad Kee Mao (Thai Drunken Noodles)
Equipment
- 1 wok
Ingredients
Stir-Fry:
- 8 ounces rice stick noodles
- 8 ounces boneless chicken breast sliced
- 3 tablespoons peanut oil divided
- 1 large egg lightly beaten
- 1 cup thinly sliced matchstick carrots
- 1 medium red onion sliced
- 1 red bell pepper thinly sliced
- 8 ounces canned bamboo shoots drained and thinly sliced
- 1 tablespoon minced hot fresh Thai peppers
- 1 cup fresh Thai basil leaves
Sauce:
- 2 tablespoons dark soy sauce ketjap manis
- 1/4 cup oyster sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 2 tablespoons fish sauce
Instructions
- Bring enough water to cover noodles to a boil in a large deep pan.
- When it boils, remove the water from heat; drop in the rice noodles and soak ten minutes, then drain. Chop the noodles with scissors for a manageable size if you like. I do.
- Stir together the cooking sauce in a small bowl and set aside.
- Heat one tablespoon of the oil in a wok and add the egg until it is cooked.
- Removed egg from wok and thinly slice into strips.
- Add remaining oil to the wok and add the chicken, stir-frying until it is cooked through.
- Remove chicken from wok and add in the carrots, onion and bell pepper, stir-frying until vegetables are just done.
- Add the chicken back in with the bamboo shoots and cooking sauce, stirring to mix well.
- Stir the noodles into the wok, tossing to coat evenly with the sauce.
- Add the basil, Thai peppers and egg, tossing again to mix evenly.
- Serve hot.
Notes
From the kitchen of palatablepastime.com
Nutrition
Serving: 1gCalories: 522kcalCarbohydrates: 80gProtein: 18gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 77mgSodium: 1485mgPotassium: 548mgFiber: 4gSugar: 26gVitamin A: 5790IUVitamin C: 52mgCalcium: 74mgIron: 2mg
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