Thai Drunken Noodles with Chicken

Name: Thai Drunken Noodles with Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 12 oz boneless skinless chicken thighs; 8 oz wide dried rice noodles; 5-6 pieces baby corn; 2 shallots; 1 scallion; 3 cloves garlic; 1/4 tsp fresh grated ginger; 4 Thai red chili peppers; 1 cup holy basil or Thai basil; 3 tbsp + 1 tsp neutral oil; 2 tbsp water; 2 tsp cornstarch; 1 tsp soy sauce; 1 tsp dark soy sauce; 1 tbsp fish sauce; 2 tsp oyster sauce; 1 1/2 tsp brown sugar; 1 pinch ground white pepper; 2 tsp Shaoxing wine

These Thai drunken noodles, also known as Pad Kee Mao, are glossy, spicy, and packed with tender chicken, basil, chilies, and chewy wide rice noodles. High heat gives the dish its signature wok-style flavor, while the savory-sweet sauce coats every strand.

Servings4 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken thighs
12 oz
wide dried rice noodles
8 oz
baby corn
5 pieces
shallots
2
scallion
1
garlic
3 cloves
fresh grated ginger
0.3 tsp
Thai red chili peppers
4
holy basil or Thai basil
1 cup
neutral oil
3
water
2 tbsp
cornstarch
2 tsp
soy sauce
1 tsp
dark soy sauce
1 tsp
fish sauce
1 tbsp
oyster sauce
2 tsp
brown sugar
0.5 tsp
ground white pepper
1 pinch
Shaoxing wine
2 tsp

Step-by-Step Instructions

Marinate the chicken: place the sliced chicken thighs in a bowl and massage in the water until absorbed. Add the cornstarch, 1 tsp neutral oil, and soy sauce, then toss until evenly coated. Let stand for 20 minutes while you prepare the noodles and sauce.

Prepare the rice noodles according to the package directions. They should be pliable but still firm, since they will finish cooking in the wok. Rinse under cold water, drain well, and set aside.

Make the sauce by stirring together the brown sugar, dark soy sauce, fish sauce, oyster sauce, and white pepper in a small bowl until the sugar is mostly dissolved.

Heat a wok or large skillet over high heat until very hot. Add 2 tbsp oil, then spread the chicken in a single layer. Sear for about 1 minute per side, just until nearly cooked through, then transfer to a plate.