Drunken Noodles, Pad Kee Mao
This has to be one of my favorite Thai dishes. Noodles are one of my comfort foods and I love anything spicy.
Despite the name of the dish, there is no alcohol in it. It’s usually eaten when you’ve spent the night drinking. Asians use spicy foods to combat hangovers.
Like all stir fry, this dish comes together pretty quickly and it’s the prep that takes the most work so be sure to have everything prepared before you start cooking so you can move seamlessly from one ingredient to the next.
If you have a soy allergy and still want to try this dish, coconut amino acids can be used as a substitute but as usual the flavor and texture will change a little.
- 8 oz rice noodles, wide
- 2 chicken thighs, diced
- 2 cups Chinese broccoli, chopped
- 8-10 baby corn, halved
- 2-4 cloves garlic, minced
- 2 thai chilis, sliced
- 1/4 cup dark soy sauce
- 2 tbsp light soy sauce
- 1-2 tbsp oyster sauce
- 1-2 tbsp oil for cooking
Place rice noodles in a shallow dish and cover with boiling water. Set aside.
Prep the chicken thighs, Chinese broccoli, corn, garlic, and chilis. Set aside.
Mix the dark soy sauce, light soy sauces and oyster sauce. Set aside.
Heat oil in a wok over medium-high to high heat.
Cook chicken in wok.
When chicken is halfway cooked add garlic and chilis.
Add Chinese broccoli.
When the Chinese broccoli is wilted, add baby corn.
Drain and add the rice noodles and sauce. Stir fry until desired consistency of noodles is reached.