Drunken Noodles (Chicken Pad Kee Mao)
Drunken Noodles (Chicken Pad Kee Mao)

Hi everyone, Welcome to my recipe site. Today, I’m gonna show you how to make a special dish, drunken noodles (chicken pad kee mao). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Drunken Noodles (Chicken Pad Kee Mao) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Drunken Noodles (Chicken Pad Kee Mao) is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have drunken noodles (chicken pad kee mao) using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Drunken Noodles (Chicken Pad Kee Mao):
  1. Chicken thigh fillet
  2. Sesame oil
  3. Peanut oil
  4. Minced garlic
  5. Minced ginger
  6. Long red chilli, seeded and thinly sliced
  7. Green onions- white part finely chopped, green part thinly sliced (keep separate)
  8. Choy sum- leaves rough large chop, stems into 4cm pieces (keep separate)
  9. Fresh baby corn, halved lengthways
  10. Cooked fresh thick rice noodles
  11. Soy sauce
  12. Oyster sauce
  13. Fish sauce
  14. Brown sugar
  15. Water
  16. Salt and cracked black pepper
Instructions to make Drunken Noodles (Chicken Pad Kee Mao):
  1. Slice chicken into thin strips. Combine the chicken and sesame oil. Preheat a wok or large frypan over high heat.
  2. Add some peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden (season with salt and pepper whilst stir frying). Remove chicken and set aside.
  3. Add the remaining peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant.
  4. Return the chicken to the wok with the choy sum stems and corn, then stir-fry for a further 2 minutes.
  5. Add the noodles and toss to combine with the chicken and vegetables.
  6. Add the soy and oyster sauces, sugar, water and choy sum leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce.
  7. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli. - Serves 4 to 6 people. - Really tasty- I recommend you guys try this one. Enjoy!

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