Chef John’s Drunken Noodles
Description
Drunken noodles, also known as pad kee mao, is a popular Thai stir-fry dish with wide noodles, veggies, red chilies, and Thai basil in a delicious sauce.
Ingredients
•
8 ounces dried rice noodles
•
1/4 cup oyster sauce
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1/4 cup soy sauce
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1 tablespoon Asian fish sauce
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1 tablespoon maple syrup
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1 teaspoon white sugar
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2 tablespoons cold water
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2 tablespoons vegetable oil
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1 teaspoon sesame oil
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1 cup shallots, thinly sliced
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6 teaspoons chile padi (bird's eye chiles), thinly sliced
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4 cloves garlic, minced
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2 1/2 pounds skinless, boneless chicken thighs, cut into strips
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1 pound Chinese broccoli, sliced
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4 green onions, thinly sliced
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1 cup fresh Thai basil leaves
Directions
1
Gather the ingredients.
2
Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
3
Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
4
Heat vegetable oil and sesame oil in a wok or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
5
Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
6
Add Chinese broccoli leaves and stir-fry until wilted.
7
Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.
8
Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
9
Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.