Drunken Noodles (Pad Kee Mao)

• servings: 2 servings
• active time: 10 minutes
• total time: 16 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 197 g
• Calories: 454 kcal
• Total Fat: 14.8 g
• Saturated Fat: 2.4 g
• Unsaturated Fat: 12.4 g
• Cholesterol: 79 mg
• Sodium: 223 mg
• Total Carbohydrate: 58.6 g
• Dietary Fiber: 1.5 g
• Total Sugars: 2.7 g
• Protein: 22.9 g