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Drunk Noodles (Kee Mao Pad)

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Material


  • MIE
  • 7 ounces / 200 g of dry, wide rice noodles (Note 1)
  • OSENGAN
  • 2 tablespoons of oil (peanuts, vegetables or canola)
  • 3 large garlic cloves, chopped
  • 2 Thai chili or chili eyes, dededed, very finely chopped (Note 2)
  • 1/2 onion, sliced
  • 200 g / 7oz chicken thighs, cut into small pieces (breast is also ok)
  • 2 tsp fish sauce (or soy sauce)
  • 2 green onions, cut into 3cm / 2 "
  • 1 cup of Thai leaves or Thai Holy Basil (ordinary basil, Note 3)
SAUCE
  • 3 tablespoons oyster sauce
  • 1 1/2 tbsp soy sauce (Note 4)
  • 1 1/2 tablespoons black soy sauce (Note 4)
  • 2 tsp of sugar
  • 1 tablespoon of water


Instructions


  • Prepare noodles per package direction.
  • Mix the sauce in a small bowl.
  • Heat oil in a heavy skillet or large skillet with high heat.
  • Add the garlic and chili, then cook for 10 seconds. Don't breathe - chili will make you cough!
  • Add the onion, cook for 1 minute.
  • Add chicken and fish sauce, and fry until cooked, about 2 minutes.
  • Add the green onions, noodles and sauce and cook for 1 minute until the sauce is reduced and coat the noodles.
  • Remove from the heat and immediately add the basil, stir until wilted, then serve immediately.


Recipe note:



  • Wide rice noodles - use a wide one and prepare per package. I used the label "Pad Thai" rice noodle (look at the post, here it is at Woolworths). Good for using thinner ones if you can't find a wider one.
  • Chili - 2 bird eyes or Thai chillies give you a nice spice, but it won't blow your head off! Feel free to adjust to your taste. You can also use a spoonful of chili paste instead - add it with chicken.
  • Basil Thailand - tastes like ordinary basil with a little taste of aniseed. Traditionally made with Thai Sacred Basil which tastes like ordinary basil, but most restaurants outside Thailand use ordinary Thai Basil (easier to find, sold at Harris Farms and some Woolies, Coles in Australia).
  • Substitute with ordinary basil (it tastes like Drunken Noodles in Thailand!)
  • Soy Sauce - Dark and dark soy sauce can be replaced with multipurpose soy sauce (ie soy sauce which is only labeled "soy sauce" without "dark" or "bright" or "sweet" in front of it).
  • Also can be black sub soybeans with more soybeans.
  • DO NOT use all black soy sauce - it will be too strong.
  • Nutrition per serving, assuming 3 servings.
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