spicy chicken noodle

Popular Thai street food, Drunken Noodles recipe with chicken, flat rice noodles, and homemade pad kee mao sauce. Spicy, sweet, and savoury all packed together.

Drunken Noodles ( Pad Kee Mao )

250 g Chicken thigh (Boneless skinless chicken thigh/breast

100 g Dried rice noodles noodles

Garlic (Finely chopped)

Shallot (Finely chopped)

Bird Eye Chilli (Or any hot chilli

Red Chilli Pepper (Or red bell pepper)

Basil leaves (Thai/ Italian/ Regular Sweet Basil)

Vegetable oil (Or neutral flavour oil)

tbsp Light soy sauce

tbsp Oyster sauce

tsp Dark soy sauce

tbsp Fish sauce

Sugar

Lime Wedges

Red Chilli Slices

First soak the dry rice noodles in warm water for 15-20 minutes then drain the water out and set it aside. Cut the chicken thigh into medium bite-size pieces. Cut stem part of Chinese broccoli into 1&quot; pieces and leaves into 2&quot; pieces. Separate the stem and leaves. Finely chop the shallot, garlic and onion.

Add light soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar in a small  bowl. Mix well until sugar dissolve and set it aside. To season the chicken pieces, add 1 tablespoon of sauce mixture, mix well and set aside.

Heat the large wok/pan into medium-high heat, drizzle 2-3 tablespoon of oil. Add chopped shallot and stir fry until translucent, then follow with the garlic, stir for few seconds. Next add the chopped chillies and continue stir fry for about 1 minute, until nice fragrant comes out.

Then add the chicken and stir fry for 2-3 minutes until no longer pink, then add the stem part of Chinese broccoli stir for 1 minute and follow with leaves.

Stir for few seconds, place the noodles in the middle of the wok. Pour the sauce over the noodles. Stir fry with high heat for about 2 minutes until the noodles are cooked through, then add the chilli slices and continue stir fry for another 1-2 minutes.

Last, turn off the heat and add a handful of basil leaves. Combine well with everything.

Transfer to serving plate and serve immediately. Garnish with lime wedges and chilli slices.

Bird Eye Chilli

tbsp

soy sauce

Fish sauce

First soak the dry rice noodles in warm water for 15-20 minutes then drain the water out and set it aside. Cut the chicken thigh into medium bite-size pieces. Cut stem part of Chinese broccoli into 1' pieces and leaves into 2' pieces. Separate the stem and leaves. Finely chop the shallot, garlic and onion.

Top 2 spicy chicken noodle recipes from across the web

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Drunken Noodles ( Pad Kee Mao )

Drunken Noodles ( Pad Kee Mao )

Top 2 spicy chicken noodle recipes from across the web

The most viewed spicy chicken noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Drunken Noodles ( Pad Kee Mao )

Drunken Noodles ( Pad Kee Mao )

The most viewed spicy chicken noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine