The dish called Drunken Noodles is also known in Thai as Pad Kee Mao. They are stir-fried with chicken, green chilies, basil and tomatoes and despite the term “drunken” in the name, there is absolutely no alcohol in this recipe.
Wildly popular outside of Thailand, this recipe for Drunken Noodles is absolutely delicious.
- 225 g dry rice stick noodles (or 570 g fresh rice noodles)
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 jalapeno or green chilli, sliced
- 225 g ground chicken
- 56 g red bell pepper, seeded and sliced
- 1 small tomato, cut into wedges
- 56 g Thai basil or lemon basil, leaves only
- 2 tablespoons oyster sauce
- 2 tablespoon Thai sweet soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 tablespoons water
- Cook the rice stick noodles according to package instructions. Drain in a colander. Set aside.
- If you use fresh rice noodles, loosen the noodles by hand, making sure they don’t stick or clump together.
- Mix all “sauce” ingredients together. Stir to combine well. Set aside.
- Heat oil in a wok over high heat. Add garlic, jalapeno and stir-fry until aromatic.
- Add ground chicken and continue stirring until the chicken changes colour.
- Add the rice noodles, stir to combine well with the ground chicken.
- Add the sauce ingredients and stir to combine well with the ingredients in the wok.
- Lastly, add the red bell peppers, stir, then add the basil leaves and tomato wedges. Stir quickly, turn off the heat and serve immediately.
This article first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.