Get ready to tantalize your taste buds with a dish that brings the vibrant streets of Thailand right to your kitchen! Drunken Noodles with Chicken, also known as Pad Kee Mao, is a deliciously spicy and savory stir-fry that’s perfect for a quick weeknight dinner or an impressive meal for guests. With its wide rice noodles, tender chicken, and colorful vegetables, this recipe not only satisfies your cravings but also offers a burst of flavor in every bite. In just 25 minutes, you can whip up this authentic Thai delicacy that will leave everyone asking for seconds. Are you ready to dive into this culinary adventure?
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 8 ounces wide rice noodles
- 1 pound chicken breast, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare ingredients by slicing chicken breast into thin strips and chopping mixed vegetables into bite-sized pieces.
- Cook wide rice noodles according to package instructions, typically by soaking in hot water for 6-8 minutes until they are tender but still slightly firm. Drain and rinse with cold water to prevent sticking.
- In a small bowl, whisk together soy sauce, oyster sauce, and fish sauce to create the base sauce for the dish.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat until shimmering.
- Add minced garlic and red pepper flakes, stirring quickly for 30 seconds to release their aromatic flavors without burning.
- Add sliced chicken to the wok, cooking for 3-4 minutes until it turns white and begins to brown at the edges.
- Introduce mixed vegetables to the wok, stir-frying for an additional 2-3 minutes until they are crisp-tender.
- Add cooked rice noodles and prepared sauce mixture to the wok, tossing everything together until noodles are evenly coated and heated through.
- Cook for an additional 2-3 minutes, allowing flavors to meld and noodles to absorb the sauce.
- Remove from heat and serve immediately, garnishing with fresh herbs like Thai basil if desired.
Tips
- Prep Ahead: To save time, slice your chicken and chop your vegetables in advance. This way, you can quickly toss everything together when you're ready to cook.
- Noodle Perfection: Make sure not to over-soak your rice noodles. They should be tender yet slightly firm when drained, as they will continue to cook in the wok.
- Wok It Right: Use a large wok or skillet to ensure even cooking. The high heat will help achieve that perfect stir-fry texture and flavor.
- Sauce It Up: Feel free to adjust the sauce ingredients to your taste. If you like it spicier, add more red pepper flakes or even a splash of sriracha!
- Fresh Herbs: For an extra burst of flavor, garnish your dish with fresh herbs like Thai basil or cilantro before serving. They add a refreshing touch that complements the rich flavors beautifully.
- Serve Immediately: Drunken Noodles are best enjoyed fresh out of the pan. Serve them hot for the ultimate experience of this Thai favorite!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 90mg
