Drunken Noodles is the literal translation of Pad Kee Mao because the theory is that these spicy Thai noodles should be eaten with an ice-cold beer and that they are a great cure for a hangover. This is a popular noodle dish which is spicy and savoury that is enjoyed by the Thais. There are many varieties of preparing these drunken noodles. The protein used can be chicken, prawns, pork etc. In my recipe, I have used chicken and basil leaves. it is said that one should use the holy basil if possible, however, I have replaced it with sweet Thai basil. Using oil from chicken skin also gives the dish a distinct flavour.
165gm flat noodles/ keoy teow
30gm sweet basil leaves
85gm chicken meat, sliced thinly
25gm spring onions, chopped
1/2 tsp sugar
salt (if required)
1 tbsp chicken fat/oil from the chicken skin
Sauces
1/2 tbsp dark soy sauce ( I usually use dark caramel soy sauce)
1 tbsp light soy sauce
1 tsp oyster sauce
a few dashes of fish sauce (optional)
Pound together coarsely
3 nips garlic (large once)
11/2 fresh red chillies or 3 red bird eye chillies
a pinch of salt
Heat the wok with 3 tbsp oil, saute the pounded chilli -garlic mixture with the white part of the chopped spring onions, after a second, add in chicken meat and saute until the meat is cooked. Then add in flat noodles and stir fry for a minute, throw in the sauces and stir fry further. Add in sugar and saute well, finally throw in the basil leaves, chopped spring onions, and give a few stirs. Adjust seasoning accordingly. Once the leaves soften, dish out and serve hot.
Serves: 1 person
165gm flat noodles/ keoy teow
30gm sweet basil leaves
85gm chicken meat, sliced thinly
25gm spring onions, chopped
1/2 tsp sugar
salt (if required)
1 tbsp chicken fat/oil from the chicken skin
Sauces
1/2 tbsp dark soy sauce ( I usually use dark caramel soy sauce)
1 tbsp light soy sauce
1 tsp oyster sauce
a few dashes of fish sauce (optional)
Pound together coarsely
3 nips garlic (large once)
11/2 fresh red chillies or 3 red bird eye chillies
a pinch of salt
Heat the wok with 3 tbsp oil, saute the pounded chilli -garlic mixture with the white part of the chopped spring onions, after a second, add in chicken meat and saute until the meat is cooked. Then add in flat noodles and stir fry for a minute, throw in the sauces and stir fry further. Add in sugar and saute well, finally throw in the basil leaves, chopped spring onions, and give a few stirs. Adjust seasoning accordingly. Once the leaves soften, dish out and serve hot.
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