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    Asian

    Drunken Noodles (Pad Kee Mao)

    2 servings

    porzioni

    10 minutes

    tempo di preparazione

    16 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    7 oz /200g dried rice noodles (, wide, Note 1)

    2 tbsp oil (peanut, vegetable or canola)

    3 large cloves of garlic (, minced)

    2 birds eye chilli or Thai chillies (, deseeded, very finely chopped, Note 2)

    1/2 onion (, sliced)

    200 g /7oz chicken thighs (, cut into bite size pieces, breast ok too)

    2 tsp fish sauce (or soy sauce)

    2 green onions (, cut into 3cm/2" pieces)

    1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)

    3 tbsp oyster sauce

    1 1/2 tbsp light soy sauce (Note 4)

    1 1/2 tbsp dark soy sauce (Note 4)

    2 tsp sugar

    1 tbsp water

    Istruzioni

    Prepare noodles per packet directions.

    Mix Sauce in a small bowl.

    Heat oil in wok or large heavy based skillet over high heat.

    Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!

    Add onion, cook for 1 minute.

    Add chicken and fish sauce, and fry until cooked, around 2 minutes.

    Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.

    Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

    Nutrizione

    Dimensione della Porzione

    197 g

    Calorie

    454 kcal

    Grassi Totali

    14.8 g

    Grassi Saturi

    2.4 g

    Grassi Insaturi

    12.4 g

    Grassi Trans

    -

    Colesterolo

    79 mg

    Sodio

    223 mg

    Carboidrati Totali

    58.6 g

    Fibra Alimentare

    1.5 g

    Zuccheri Totali

    2.7 g

    Proteine

    22.9 g

    2 servings

    porzioni

    10 minutes

    tempo di preparazione

    16 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    7 oz /200g dried rice noodles (, wide, Note 1)

    2 tbsp oil (peanut, vegetable or canola)

    3 large cloves of garlic (, minced)

    2 birds eye chilli or Thai chillies (, deseeded, very finely chopped, Note 2)

    1/2 onion (, sliced)

    200 g /7oz chicken thighs (, cut into bite size pieces, breast ok too)

    2 tsp fish sauce (or soy sauce)

    2 green onions (, cut into 3cm/2" pieces)

    1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)

    3 tbsp oyster sauce

    1 1/2 tbsp light soy sauce (Note 4)

    1 1/2 tbsp dark soy sauce (Note 4)

    2 tsp sugar

    1 tbsp water

    Istruzioni

    1

    Prepare noodles per packet directions.

    2

    Mix Sauce in a small bowl.

    3

    Heat oil in wok or large heavy based skillet over high heat.

    4

    Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!

    5

    Add onion, cook for 1 minute.

    6

    Add chicken and fish sauce, and fry until cooked, around 2 minutes.

    7

    Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.

    8

    Remove from heat and immediately add basil, toss until just wilted, then serve immediately.