Drunken Noodles (Pad Kee Mao)

Named for the Thai "drunkard" who supposedly craves them, Pad Kee Mao is a fiery late-night stir-fry. Wide rice noodles meet holy basil, bird's eye chilies, and a savory sauce in a blazing-hot wok.

Serves 4

Estimate for one serving

• 520 cal
• 24g protein
• 68g carbs
• 18g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 14 oz wide rice noodles (fresh or dried 3 mm wide)
• 12 oz chicken thighs or beef, thinly sliced
• 6 cloves garlic cloves, minced
• 4-6 Thai bird's eye chilies, chopped (adjust to heat preference)
• 1 large shallot, thinly sliced
• 8 oz Chinese broccoli (gai lan), cut into 2-inch pieces
• 1 1/2 cups holy basil or Thai basil leaves
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 1/2 tbsp fish sauce
• 1 tbsp dark soy sauce
• 2 tsp brown sugar
• 3 tbsp vegetable oil
• 1/4 cup water or chicken broth

Instructions

1. 1If using dried noodles, soak them in warm water for 20-30 minutes until pliable but not fully soft; drain well. If fresh, gently separate.
2. 2Mix the oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar in a small bowl to create the sauce; set aside.
3. 3Heat vegetable oil in a large wok or skillet over high heat until smoking hot.
4. 4Add the sliced protein (chicken or beef) and stir-fry for 2-3 minutes until just cooked through and lightly browned. Remove and set aside.
5. 5In the same wok, add the remaining oil. Toss in the minced garlic, chopped chilies, and sliced shallot. Stir-fry for 30 seconds until fragrant.
6. 6Add the Chinese broccoli stems first and stir-fry for 1 minute, then add the leaves and cook another 30 seconds.
7. 7Return the cooked protein to the wok. Add the drained noodles and the prepared sauce. Toss vigorously for 1-2 minutes, adding the water or broth if needed to help the noodles soften and absorb the sauce.
8. 8Once the noodles are tender and coated, turn off the heat and immediately stir in the holy basil leaves until just wilted.
9. 9Taste and adjust with extra fish sauce or sugar if desired. Serve immediately while hot.