Drunken Noodles (Pad Kee Mao)
By: McCormick Kitchens
Made With:
Ready in just under 30 minutes, starring Thai Kitchen® Fish Sauce, you'll be adding this fast and fiery take on classic drunken noodles (pad kee mao) to your "better than takeout" list in no time.
Ready in just under 30 minutes, starring Thai Kitchen® Fish Sauce, you'll be adding this fast and fiery take on classic drunken noodles (pad kee mao) to your "better than takeout" list in no time.
Key products
Instructions
- PREPARE rice noodles as directed on package. Rinse under cold water; drain well. Set aside. Mix soy sauce, oyster sauce, Shaoxing wine, fish sauce, brown sugar, and 1 tablespoon of the water in small bowl until well blended; set aside. Whisk corn starch and remaining 1 tablespoon water in medium bowl. Add chicken, tossing to coat well.
- HEAT wok or large skillet on high heat until very hot (you should see wisps of smoke just starting to rise from pan). Drizzle 2 tablespoons of the oil around outside edge of the wok. Place chicken in wok; sear strips about 1 minute on each side or until golden brown. Remove from wok; set aside.
- ADD remaining 1 tablespoon oil, garlic paste and ginger paste to wok. Stir-fry 20 to 30 seconds until fragrant. Add shallot, green onion, and chili peppers. Stir-fry 30 seconds longer. Add rice noodles, tossing to mix well; stir-fry 1 minute longer until noodles are heated through.
- WHISK soy sauce mixture; pour over noodles. Stir-fry on high heat about 1 minute until noodles have absorbed sauce evenly, stirring constantly to prevent sticking. Return chicken to pan and add basil; stir-fry 1 minute longer, just until basil begins to wilt. Serve immediately. Garnish with additional chopped green onions, if desired.
Test Kitchen Tip: If noodles become sticky after cooking, rinse gently with warm water to separate.
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