Thai Chicken Drunken Noodles (Pad Kee Mao)

Ingredients

• 600 g chicken tenders (cubed)
• 1 tbsp oyster sauce (for marinade)
• 2 tbsp light soy sauce (for marinade)
• 2 tbsp neutral oil (divided for frying)
• 430 g fresh rice noodles (recommended, separated; or 200g dried rice noodles)
• 1 red bell pepper (sliced into matchsticks)
• 1 carrot (large, thinly sliced)
• 1 bunch Chinese broccoli (about 3 cups, chopped; separate stems and leaves)
• 6 cloves garlic (minced)
• 2 shallots (small, finely sliced)
• 2 Thai chillies (deseeded and finely chopped)
• 3 spring onions (thinly sliced)
• 1 handful Thai basil leaves (large handful)
• 2.5 tbsp oyster sauce (for sauce)
• 1.5 tbsp dark soy sauce (for sauce)
• 1.5 tbsp light soy sauce (for sauce)
• 1 tbsp fish sauce (for sauce)
• 1 tbsp coconut sugar (for sauce)
• 2 tsp sriracha (for sauce)
• 2 tbsp water (for sauce)
• chilli oil (for serving)

Steps

1. 1

   In a medium bowl, combine the cubed chicken tenders with 1 tablespoon of oyster sauce and 2 tablespoons of light soy sauce. Toss to coat evenly and set aside to marinate.

2. 2

   In a separate small bowl, whisk together the sauce ingredients: 2.5 tablespoons oyster sauce, 1.5 tablespoons dark soy sauce, 1.5 tablespoons light soy sauce, 1 tablespoon fish sauce, 1 tablespoon coconut sugar, 2 teaspoons sriracha, and 2 tablespoons water. Set aside.

3. 3

   Prepare the noodles: If using fresh rice noodles, microwave them for 3 minutes to soften, then carefully separate the strands. If using dried rice noodles, soak them in boiling water for exactly 4 minutes until pliable but still firm; do not oversoak.

4. 4

   Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until the chicken is cooked through and has developed a nice char. Remove the chicken from the pan and set aside.

5. 5

   Add another 1 tablespoon of oil to the same pan. Add the minced garlic, sliced shallots, and chopped Thai chillies. Sauté for 1-2 minutes until very fragrant.

6. 6

   Add the sliced red bell pepper, sliced carrot, and the chopped Chinese broccoli stems to the pan. Stir-fry for 3 minutes. Add the Chinese broccoli leaves and cook for an additional 2 minutes until the leaves are wilted. Remove all vegetables from the pan and set aside.

7. 7

   Increase the heat to very high. Add the prepared noodles to the empty pan and fry for 30 seconds to get a slight char. Pour the prepared sauce over the noodles and gently toss for 2 minutes, being careful not to break the noodles, until they are well coated.

8. 8

   Return the cooked chicken and vegetables to the pan. Add the sliced spring onions and the handful of Thai basil leaves. Stir everything together quickly until the sauce is glossy and the basil has just wilted.

9. 9

   Plate the noodles immediately while hot and serve with an optional drizzle of chilli oil.

Notes

Fresh rice noodles are highly recommended for the best texture. If using dried noodles, ensure they are not overcooked during the soaking phase as they will continue to cook in the pan. For a less spicy dish, reduce the number of Thai chillies or remove all seeds.

Nutrition per serving

• main
• spicy
• high-protein
• stir-fried
• Thai
• dinner
• noodles