Spicy Drunken Chicken Noodles — Pad Kee Mao Gai
A Bangkok drunken noodle stir-fry with sliced chicken, wide rice noodles, Thai basil, and bird chillies in an oyster-soy glaze, charred hard over wok flame for an aggressively hot late-night dish.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound 16 Thai bird chillies and 10 garlic cloves to a coarse paste. Separate 400g fresh wide rice noodles into strands. Whisk 40ml oyster sauce, 20ml light soy, 20ml dark soy, 20ml fish sauce, 2 tsp sugar with 1/4 cup water until smooth. Halve 120g baby corn lengthways. Pluck 60g Thai basil leaves. Thinly slice 400g boneless chicken thigh.
Bloom
Heat 60ml neutral oil in a large wok over high heat 45 seconds until smoking. Tip in chilli-garlic paste, stir-fry 20 seconds until fragrant and just darkening, careful not to burn the garlic.
Sear
Add sliced chicken to the same hot wok over high heat, stir-fry 2–3 minutes until edges brown and meat cooks through. Add baby corn and 10g green peppercorns, toss 30 seconds to coat.
Build
Tip noodle strands and sauce mixture into the wok over high heat, toss without stirring 90 seconds–2 minutes until noodles char in patches and glaze turns glossy mahogany clinging to every strand.
Finish and plate
Kill the heat, fold Thai basil through noodles until just wilted and aromatic. Divide between two plates while steaming, scatter extra basil leaves on top for fragrance. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.