Authentic Pad Kee Mao Recipe (Thai Drunken Noodles)

Nguyên liệu

• 3 tablespoons oil
• 3 cloves of garlic (minced)
• 3 chilies (sliced, adjust to taste)
• 5 oz 3/4 cup chicken (thinly sliced)
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon rosdee flavor seasoning ((see notes))
• 1 teaspoon white sugar
• 3 baby corn
• 3 stalks of fresh green peppercorns
• 1 tbsp finger roots (chopped)
• 1/2 carrot (thin slices)
• 7 ounces dry rice noodles
• 1 handful of holy basil

Cách làm

1. 1

   Prepare dry rice noodles as per packet directions.

2. 2

   Heat oil in a wok over medium-high heat, add garlic and red chilies, stir-fry until aromatic or 10–20 seconds.

3. 3

   Add the chicken pieces and stir-fry until they’re nearly done.

4. 4

   Add sauces and seasonings: sugar, soy sauce, fish sauce, flavor seasoning, and oyster sauce. Make sure each piece of chicken is coated with sauce.

5. 5

   Add the carrots, baby corns, finger roots, and fresh peppercorns, cooking for about 10–20 seconds.

6. 6

   Toss in the rice noodles and ensure they are well coated with sauce and softened to your liking. (I like mine a bit chewy.)

7. 7

   Remove from heat and stir in holy basil. Serve hot!