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Chef John's Drunken Noodles
Drunken noodles, also known as pad kee mao, is a popular Thai stir-fry dish with wide noodles, veggies, red chilies, and Thai basil in a delicious sauce.
Ingredients
- 8 ouncesdried rice noodles
- ¼ cupoyster sauce
- ¼ cupsoy sauce
- 1 tablespoonasian fish sauce
- 1 tablespoonmaple syrup
- 1 teaspoonwhite sugar
- 2 tablespoonscold water
- 2 tablespoonsvegetable oil
- 1 teaspoonsesame oil
- 1 cupshallots, thinly sliced
- 6 teaspoonschile padi (bird's eye chiles), thinly sliced
- 4 clovesgarlic, minced
- 2 ½ poundsskinless, boneless chicken thighs, cut into strips
- 1 poundchinese broccoli, sliced
- 4green onions, thinly sliced
- 1 cupfresh thai basil leaves
Directions
- 1
Gather the ingredients.
- 2
Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
- 3
Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
- 4
Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
- 5
Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
- 6
Add Chinese broccoli leaves and stir-fry until wilted.
- 7
Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.
- 8
Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
- 9
Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.