PAD KEE MAO (DRUNKEN NOODLES)

Pad Kee Mao (Drunken Noodles) image

This delicious Thai recipe is my take on the top 5 pad kee mao recipes on the net! Adjusted to taste like our favorite nearby Thai place, this recipe was a big hit with the family and did not make it through the night.

Provided by A22F

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 8

Number Of Ingredients 23

Ingredients

2 tablespoons minced habanero pepper
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
¼ cup fish sauce
¼ cup oyster sauce
3 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil
1 teaspoon ground white pepper
1 (16 ounce) package flat rice noodles, such as pad thai
2 tablespoons finely chopped fresh ginger
4 cloves garlic, finely chopped
10 leaves basil, cut chiffonade style
4 medium scallions
3 small heads baby bok choy, thinly sliced
1 (8 ounce) package snow peas, thinly sliced
1 (8 ounce) package bean sprouts
1 large red bell pepper, cut into thin matchsticks
1 medium yellow onion, cut into thin slivers
¼ cup vegetable oil, plus more if needed
2 ½ pounds skinless, boneless chicken breast, cut into strips
1 medium lime, cut into wedges

Steps:

Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.
Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.
Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.
Meanwhile, combine ginger, garlic, and basil in a small bowl.
Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.
Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.
Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.
Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.
Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.

Nutrition Facts : Calories 524.7 calories, Carbohydrate 62.2 g, Cholesterol 73.2 mg, Fat 15.1 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 2.7 g, Sodium 1290.4 mg, Sugar 9.1 g