Drunken Noodles (Chicken Pad Kee Mao)

Name: Drunken Noodles (Chicken Pad Kee Mao)
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Chicken thigh fillet; 1 tbsp Sesame oil; 3 tbsp Peanut oil; 3 tsp Minced garlic; 1 tbsp Minced ginger; 2 Long red chilli, seeded and thinly sliced; 4 Green onions- white part finely chopped, green part thinly sliced (keep separate); 1 bunch Choy sum- leaves rough large chop, stems into 4cm pieces (keep separate); 125 grams Fresh baby corn, halved lengthways; 375 grams Cooked fresh thick rice noodles; 2 tbsp Soy sauce; 2 tbsp Oyster sauce; 1 tbsp Fish sauce; 2 tbsp Brown sugar; 3/4 cup Water; 1 Salt and cracked black pepper

ChrisO505 @cook_2774571

Ettalong, Australia

This is a cracker of a dish. A real easy stir fry with great flavours. I really enjoyed it.

ChrisO505 @cook_2774571

Ettalong, Australia

This is a cracker of a dish. A real easy stir fry with great flavours. I really enjoyed it.

Saved

Ingredients

40 mins

4 servings

500 gramsChicken thigh fillet
1 tbspSesame oil
3 tbspPeanut oil
3 tspMinced garlic
1 tbspMinced ginger
2Long red chilli, seeded and thinly sliced
4Green onions- white part finely chopped, green part thinly sliced (keep separate)
1 bunchChoy sum- leaves rough large chop, stems into 4cm pieces (keep separate)
125 gramsFresh baby corn, halved lengthways
375 gramsCooked fresh thick rice noodles
2 tbspSoy sauce
2 tbspOyster sauce
1 tbspFish sauce
2 tbspBrown sugar
3/4 cupWater
1Salt and cracked black pepper

Saved

Steps

40 mins

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!