Drunken Chicken Noodles

Cook Time
45 mins
Calories
454
Serving Size
3
Carbs
56.3
Fat
15.2
Protein
23.1
Drunken Chicken Noodles
Photo by: Lori David

description

Pad Kee Mao translates to Drunken Noodles. No alcohol, it refers to the Ice Cold beer you'll need to handle the spice.

ingredients

Noodles
  • 7oz/200g pad thai noodles, dried - you can use any flat noodle you like
Stir Fry
  • 200g/10oz chicken thigh fillet, cut into bite size pieces (2 small or 1½ normal size fillets)
  • 1 cup basil leaves (packed)
  • 2 shallot/scallion stems, cut into pieces
  • 3 large cloves of garlic, minced
  • 1½ Chili Pepper
  • 2 tbsp oil (peanut, vegetable or canola)
Sauce
  • 3 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 2 tbsp water

directions

  1. Cook noodles according to package instructions, and set aside
  2. Put Sauce ingredients in a small bowl and mix to combine.
  3. Heat oil in wok or pan over high heat.
  4. Add garlic and chilli and cook for 10 seconds.
  5. Add chicken and fry until cooked, around 2 minutes.
  6. Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.
  7. Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.
  8. If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the noodles but also revitalises the sauce.
  9. Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.

Submitted by Lori David!

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Drunken Chicken Noodles

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Drunken Chicken Noodles

Photo by: Lori David

Description

Pad Kee Mao translates to Drunken Noodles. No alcohol, it refers to the Ice Cold beer you'll need to handle the spice.

Details

Cooking Time: 45
Recipes Makes: 3
Calories: 454
Carbs: 56.3
Fat: 15.2
Protein: 23.1

Ingredients

Noodles
  • 7oz/200g pad thai noodles, dried - you can use any flat noodle you like
Stir Fry
  • 200g/10oz chicken thigh fillet, cut into bite size pieces (2 small or 1½ normal size fillets)
  • 1 cup basil leaves (packed)
  • 2 shallot/scallion stems, cut into pieces
  • 3 large cloves of garlic, minced
  • 1½ Chili Pepper
  • 2 tbsp oil (peanut, vegetable or canola)
Sauce
  • 3 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 2 tbsp water

Directions

  1. Cook noodles according to package instructions, and set aside
  2. Put Sauce ingredients in a small bowl and mix to combine.
  3. Heat oil in wok or pan over high heat.
  4. Add garlic and chilli and cook for 10 seconds.
  5. Add chicken and fry until cooked, around 2 minutes.
  6. Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.
  7. Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.
  8. If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the noodles but also revitalises the sauce.
  9. Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.

Submitted by Lori David!

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