Umami
Umami

Asian

Drunken Noodles (Pad Kee Mao)

2 servings

servings

10 minutes

active time

16 minutes

total time

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

Trans Fat

-

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

2 servings

servings

10 minutes

active time

16 minutes

total time
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