Drunken Noodles with Chicken Recipe


This is a quick and easy way to make drunken noodles (Pad Kee Mao) at home with chicken and fresh Thai basil.  


FOR THE SAUCE: – 3 Tablespoons oyster sauce – 3 Tablespoons soy sauce – 2 Tablespoons fish sauce – 3 Tablespoons sugar – 1 teaspoon white pepper – 6 cloves garlic, thinly sliced – 1 Tablespoon cornstarch FOR THE STIR-FRY: – 2 Tablespoons vegetable oil – 1 pound chicken breasts, thinly sliced – 2 to 4 birds eye chilies, thinly sliced (optional) – 1/2 cup thinly sliced onion – 2 cups broccoli floret – 1 red bell pepper, cut into thin strip – 2 large eggs, lightly beaten – 12 oz. fresh rice noodles  – 4 scallions, chopped – 1 cup loosely packed Thai basil



MAKE THE SAUCE:- Put all the sauce ingredients in a small bowl and mix them together with a whisk. This will make the sauce.   


Step 1

MAKE THE STIR-FRY:- Add vegetable oil to a large sauté pan or wok over high heat. Add sliced chicken to smoking oil and brown until cooked through.  


Step 2

Add the chilies (optional), broccoli, bell pepper, and onion after pushing the chicken to one side of the pan. Stir-fry until onion is transparent and broccoli is fork-tender.   


Step 3

Push the ingredients to one side of the pan and add the beaten eggs. After lightly scrambling until done, transfer all the contents to one side of the pan and add the noodles.  


Step 4

Stir the noodles frequently until they are slightly toasted on the edges, then add the sauce and basil and cook until sauce thickens. Add scallions and serve immediately.   


Step 5


– Calories: 637kcal,  – Carbohydrates: 93g,  – Protein: 34g,  – Fat: 12g,  – Saturated Fat: 7g,  – Cholesterol: 154mg,  – Sodium: 2167mg,  – Potassium: 834mg,  – Fiber: 4g,  – Sugar: 12g,  – Vitamin A: 1805IU,  – Vitamin C: 86.1mg,  – Calcium: 98mg,  – Iron: 2.8mg


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