Drunken Noodles (Pad Kee Mao)

Summary Not available

  • 2 tablespoons water
  • 12 ounces breast )
  • 1 teaspoon soy sauce
  • 1 teaspoon oil
  • 2 teaspoons cornstarch
  • 8 ounces noodles )
  • 1 1/2 teaspoons sugar )
  • 2 teaspoons sauce )
  • 1 teaspoon soy sauce
  • 1 fish sauce
  • 2 teaspoons oyster sauce
  • white pepper
  • 3 oil )
  • 3 garlic )
  • grated ginger
  • 2 shallots ((sliced (about 1/3 cups)))
  • 1 scallion )
  • 4 peppers )
  • 1 cup basil )
  • 5 in half (optional)))
  • 2 teaspoons Shaoxing wine
  1. Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid

  2. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated

  3. Set aside for 20 minutes

  4. Follow the directions on the rice noodle package to prepare your noodles

  5. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes

  6. Then we just drain them and set aside for cooking

  7. Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside

  8. Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok

  9. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked

  10. Remove from the wok and set aside

  11. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it

  12. If not, you can wash the wok to prevent the rice noodles from sticking

  13. Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger

  14. After a few seconds, add the shallots

  15. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine

  16. Stir-fry for another 20 seconds and add in the rice noodles

  17. Use a scooping motion to mix everything for another minute until the noodles warm up

  18. Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color

  19. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking

  20. Add the seared chicken and stir-fry for another 1 to 2 minutes

  21. Serve!

No extra notes


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