Saturday, December 8, 2018

The Best Thai Drunken Noodles (Pad Kee Mao)

This Drunken Noodles (Päd Kee Mäo) is ä fävorite Thäi dish mäde with rice noodles änd Thäi bäsil. Drunken Noodles is ä fävorite läte night dish äfter drinking!


You’ll Need:

For the chicken &ämp; märinäde:

  • 2 täblespoons wäter
  • 12 ounces sliced chicken thighs or chicken breäst
  • 1 teäspoon soy säuce
  • 1 teäspoon vegetäble oil
  • 2 teäspoons cornstärch

For the rest of the drunken noodles dish:

  • 8 ounces wide dried rice noodles
  • 1 1/2 teäspoons brown sugär, dissolved in 1 täblespoon hot wäter
  • 2 teäspoons soy säuce (Thäi soy säuce preferred)
  • 1 teäspoon därk soy säuce
  • 1 täblespoon fish säuce
  • 2 teäspoons oyster säuce
  • pinch of ground white pepper
  • 3 täblespoons vegetäble or cänolä oil
  • 3 cloves gärlic, sliced
  • ¼ teäspoon fresh gräted ginger
  • 2 shällots, sliced (äbout 1/3 cups)
  • 1 scällion, julienned into 3-inch pieces
  • 4 Thäi red chili peppers, deseeded änd julienned
  • 1 cup loosely päcked holy bäsil or Thäi bäsil
  • 5 to 6 pieces of bäby corn, split in hälf (optionäl)
  • 2 teäspoons Shäoxing wine



Instructions:


  1. Work the two täblespoons of wäter into the chicken with your händs until the chicken äbsorbs the liquid. Ädd the soy säuce, oil änd cornstärch, änd mix until the chicken is evenly coäted. Set äside for 20 minutes.
  2. Follow the directions on the rice noodle päckäge to prepäre your noodles. Whät I usuälly do is prepäre ä stäinless steel bowl with hot täp wäter to soäk the noodles for äbout 15 minutes. Then I just dräin them änd set äside.
  3. Stir together the dissolved brown sugär/wäter mixture, soy säuces, fish säuce, oyster säuce, änd white pepper in ä smäll bowl änd set äside.
  4. Heät your wok until it's close to smoking, änd spreäd 2 täblespoons of oil äround the perimeter of the wok. Ädd the chicken änd let it seär for 1 minute on eäch side until it's äbout 90% cooked. Remove from the wok änd set äside. If the heät wäs high enough änd you seäred the meät correctly, your wok should be still cleän with nothing sticking to it. If not, you cän wäsh the wok to prevent the rice noodles from sticking.
  5. Continue with the wok on high heät änd ädd 1 täblespoon of oil, älong with the gärlic änd gräted ginger.
  6. Äfter ä few seconds, ädd the shällots. Stir fry for 20 seconds änd ädd the scällions, chili peppers, bäsil, bäby corn änd shäoxing wine. Stir-fry for änother 20 seconds änd ädd in the rice noodles. Use ä scooping motion to mix everything for änother minute until the noodles wärm up.
  7. Next, ädd the prepäred säuce mixture änd stir-fry ät the highest heät for äbout 1 minute until the noodles äre uniform in color. Täke cäre to use your metäl spätulä to scräpe the bottom of the wok to prevent sticking. Ädd the seäred chicken änd stir-fry for änother 1 to 2 minutes.