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A quick drunken noodles known as Pad Kee Mao made with rice sticks, chicken thigh, crisp green veggies for a flavourful perfect Thai street food craving. You can create this delicious Thai spicy noodles in 20 minutes with our simple recipe tips! Ingredients ▢250 g ( about ½ lb ) Chicken thigh Boneless skinless chicken thigh/breast ▢100 g ( about 3.5 oz ) Dried rice noodles Dry rice stick 100mm (Or fresh rice noodles 250-300 g) ▢3 stalk Chinese Broccoli ( Kai Lan/ Gai Lan ) or Pak Choy/ Bok Choy/ Tenderstem Broccoli ▢2 cloves Garlic Finely chopped ▢1 Shallot Finely chopped ▢3-4 Bird Eye Chilli Or any hot chilli ( adjust amount according to taste ) ▢1 Red Chilli Pepper Or red bell pepper ▢handful Basil leaves Thai/ Italian/ Regular Sweet Basil ▢2-3 tbsp Vegetable oil Or neutral flavour oil Sauce ▢2 tbsp Light soy sauce ▢3 tbsp Oyster sauce ▢2 tsp Dark soy sauce ▢1 tbsp Fish sauce ▢1 tbsp Sugar Garnish ▢Lime Wedges ▢Red Chilli Slices Instructions First soak the dry rice noodles in warm wate and cut the chicken thigh chinese broccoli. Separate the stem and leaves. Finely chop the shallot, garlic and onion. Prepare the sauce and season the chicken pieces, add 1 tablespoon of sauce mixture, mix well and set aside. Stir fry the chopped shallots until translucent, then follow with the garlic, Next add the chopped chillies. Then add the chicken and stir fry for 2-3 minutes until no longer pink, then add the stem part of Chinese broccoli stir for 1 minute and follow with leaves. Place the noodles in the middle of the wok and pour the sauce over the noodles. Stir fry with high heat for about 2 minutes until the noodles are cooked through, then add the chilli slices and continue stir fry for another 1-2 minutes. Turn off the heat and add a handful of basil leaves. Garnish with lime wedges and chilli slices. #drunkennoodles #thairecipe #takeout
