mearl223 On August - 11 - 2011

Thai Drunken Noodles (Pad Kee Mao)

This is by far, my favorite dish to order at Thai restos – I love EVERYthing about it – the basil, the chillies, the peanut bits, the smooth ribbon noodles, the soft cooked chicken or tofu soaked in a magical sauce.. Every bite teases your tastebuds for more! OK, I’m going to make some right now!!




PrepTime 15mins – CookTime 15mins – Serves 4


8 Oz. flat rice noodles
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 tbsp canola oil
1 cup diced extra-firm tofu or cubed chicken
2 tsp minced garlic
1 sliced Thai chili or some Thai chilipaste
1.5 cup broccoli
1/2 cup thinly sliced onion
1 cup bean sprouts
1 cup Thai (or regular) basil

Cooking Instructions:
1. Soak the noodles in water for 15mins.
2. In a large pot of boiling water, cook the rice noodles until just tender (1 min), drain and set aside.
3. In a small bowl, combine the Kikoman sauce, oyster sauce & sugar.
4 Heat oil in a large skillet or wok over medium-high heat.
5. Add tofu or chicken and cook until its a golden-brown colour (30-60secs) & set aside.
6 Add garlic and cook for 10-15secs.
7. Add the chili, broccoli & onion and stir fry for 30secs.
8. Add the soy sauce mixture, noodles, sprouts, basil and tofu/chicken and stir-fry for 1-1.5 mins.
9 Garnish with chopped basil, chopped peanuts & a light drizzle of peanut sauce. Serve hot.
Tip: You can make this dish with seafood as well – sauteed prawns, fish fillet pieces, baby octopus, calamari, scallops, seafood balls, etc..

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