Richard Espy

Drunken Noodles (Pad Kee Mao)

A flavorful Thai noodle dish featuring wide rice noodles stir-fried with basil, vegetables, and a savory sauce.

Ingredients

• 300g (10.5 oz) wide rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 red chili, thinly sliced
• 200g (7 oz) chicken breast or tofu, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 100g (3.5 oz) cherry tomatoes, halved
• 1 cup Thai basil leaves

Instructions

1. Prepare the Noodles: Soak the rice noodles in hot water for 20-30 minutes until they are soft. Drain and set aside.
2. Prepare the Sauce: In a small bowl, mix together oyster sauce, soy sauce, fish sauce, dark soy sauce, sugar, and water. Stir until the sugar is dissolved. Set aside.
3. Cook the Dish: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced chili. Stir-fry for about 30 seconds until fragrant. Add the chicken or tofu and stir-fry until cooked through, about 3-4 minutes. Add the sliced bell peppers, onion, and cherry tomatoes. Stir-fry for another 2-3 minutes until the vegetables are slightly tender but still crisp. Add the soaked rice noodles to the wok, followed by the sauce. Toss everything together until the noodles are well-coated and heated through.
4. Finally, add the Thai basil leaves and toss to combine. Cook for another minute until the basil is wilted and fragrant.
5. Serve: Transfer the drunken noodles to a serving platter. Garnish with additional fresh Thai basil if desired. Serve immediately.