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 oil (divided (1 tbsp for chicken, 1 tbsp for veg))
• 430 g fresh rice noodles (recommended, separated (or 200g dried rice noodles, soaked))
• 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 garlic (minced)
• 2 shallots (small, finely diced)
• 2 Thai chilli's (deseeded and finely chopped)
• 3 spring onions (thinly sliced)
• 1 handful Thai basil leaves (large)
• 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 siracha (for sauce)
• 2 tbsp water (for sauce)
• chilli oil (for serving)

Steps

1. 1

   In a bowl, mix the cubed chicken tenders with 1 tbsp oyster sauce and 2 tbsp light soy sauce. Set aside to marinate.

2. 2

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

3. 3

   Prepare the noodles. If using fresh rice noodles, microwave them for 3 minutes then carefully separate them. If using dry rice noodles, soak them for 4 minutes in boiling water; do not oversoak or they will become mushy.

4. 4

   Heat 1 tbsp of oil in a pan or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until charred and cooked through. Remove the chicken from the pan and set aside.

5. 5

   Add the remaining 1 tbsp of oil to the same pan. Add the minced garlic, diced shallots, and chopped Thai chillies. Stir-fry for 1-2 minutes until fragrant.

6. 6

   Add the red pepper matchsticks, sliced carrot, and Chinese broccoli stems to the pan. Stir-fry for 3 minutes.

7. 7

   Add the Chinese broccoli leaves and cook for 2 more minutes until the leaves are wilted. Remove all vegetables from the pan and set aside.

8. 8

   Crank the heat to very high. Add the prepared noodles to the pan and fry for 30 seconds to get some char.

9. 9

   Pour in the prepared sauce and gently toss for 2 minutes, being careful not to break the noodles.

10. 10

    Add the cooked chicken and vegetables back into the pan along with the sliced spring onions and the handful of Thai basil. Stir until everything is well combined and glossy.

11. 11

    Plate the noodles hot and fresh, served with some chilli oil if desired.

Notes

Fresh rice noodles are highly recommended for the best texture. If using dried noodles, be very careful not to over-soak them as they will finish cooking in the pan. Macros per serving: 496 kcal, 40g Protein, 55g Carbs, 12.1g Fat.

Nutrition per serving

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