Thai Drunken Noodles - Pad Kee Mao

• Meat

  • 10 oz Chicken thighs, boneless skinless

• Produce

  • 8 Baby corn
  • 8 Cherry tomatoes
  • 1 tsp Garlic
  • 1 Green bell pepper
  • 1/4 Lime, Juice of
  • 1 Onion, medium
  • 1/2 cup Thai basil, leaves
  • 2 tbsp Thai chilies, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Fish sauce
  • 2 tbsp Oyster sauce
  • 2 tbsp Soy sauce, sweet
  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1/2 tsp White pepper

• Oils & Vinegars

  • 3 tbsp Canola oil
  • 1 tbsp Rice vinegar

• Other

  • 8 oz (225g dried broad, flat rice noodles

Found on cookingtheglobe.com

Description

Directions

• In a heatproof bowl, place the noodles and cover them with boiling water. Let stand for 5 minutes or more, until softened. Drain in a colander and set aside.
• Prepare the sauce by combining all the sauce ingredients in a bowl and mixing well. Set aside.
• Heat the oil in a wok or a pan, add the garlic and cook for 15 seconds. Add the chicken and cook until cooked through, for about 2 minutes. Remove it with a slotted spoon and set aside.
• In the same pan, add the onion, bell pepper, chilies, corn, and white pepper, and mix well. Stir-fry for about 3-4 minutes. Make some space in the center by pushing everything to the sides. Break the eggs into the center and scramble until set. Add the drained noodles and mix well. Add the sauce, cooked chicken, tomatoes and once again mix well to coat.
• Remove from heat and add the basil. When it wilts, serve. Enjoy!

Nutrition