Drunken Noodles (Pad Kee Mao)

Ingredients

• •400 g Wide rice noodles
• •250 g Chicken thighs
• •60 g Thai basil leaves
• •6 whole Thai bird's eye chilies
• •6 cloves Garlic
• •3 tablespoons Soy sauce
• •2 tablespoons Fish sauce
• •2 tablespoons Oyster sauce
• •1 tablespoon Sugar
• •60 ml Chicken stock
• •4 tablespoons Vegetable oil
• •2 large Eggs
• •100 g Bean sprouts

Instructions

1. 1

   Soak dried rice noodles in room temperature water for 30-60 minutes until pliable but not soft. Drain well.

   💡 Properly soaked noodles should bend without breaking. Over-soaked noodles become mushy in the wok.

2. 2

   Slice chicken into bite-sized pieces. Pound garlic and chilies in mortar. Mix soy sauce, fish sauce, oyster sauce, and sugar.

   💡 Everything must be ready before heating the wok - this dish moves fast.

3. 3

   Heat wok until smoking. Add oil, swirl. Add garlic and chilies, stir for 20 seconds until fragrant.

   💡 The chili heat builds in the oil - adjust to your tolerance. Remove seeds for less heat.

4. 4

   Add chicken, spread to maximize contact with hot wok. Let sear 1 minute before stirring. Cook 3 minutes until golden.

   💡 Don't stir constantly - let the chicken get caramelized spots for better flavor.

5. 5

   Add drained noodles, pour sauce mixture over. Toss continuously for 3-4 minutes until noodles are cooked through.

   💡 Noodles should be slightly charred in spots. Add stock if noodles stick or dry out.

6. 6

   Add Thai basil and bean sprouts, toss until just wilted. Remove from heat immediately.

   💡 Basil wilts quickly - add at the last moment to preserve flavor and aroma.

7. 7

   Serve immediately with a fried egg on top. The runny yolk mixes with the spicy noodles.

   💡 Drunken noodles should be eaten immediately - they become soggy quickly.