Drunken Chicken Noodles
Cook Time
45
mins
Calories
454
Serving Size
3
Carbs
56.3
Fat
15.2
Protein
23.1
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
- 7oz/200g pad thai noodles, dried - you can use any flat noodle you like
- 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)
- 3 tbsp oyster sauce
- 3 tbsp soy sauce
- 2 tbsp water
directions
- Cook noodles according to package instructions, and set aside
- Put Sauce ingredients in a small bowl and mix to combine.
- Heat oil in wok or pan over high heat.
- Add garlic and chilli and cook for 10 seconds.
- Add chicken and fry until cooked, around 2 minutes.
- Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.
- Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.
- 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.
- Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.
Submitted by Lori David!