Drunken noodles, also known as Pad Kee Mao, is traditional Thai street fare. Though the recipe doesn’t call for alcohol, it is aptly named, as it’s a go to dish for locals who’ve had a late night partying. Since its roots stem from informal food stands, the ingredients do vary, however, what they all have in common are velvety rice noodles and a delicious garlic sauce that is sweet and spicy.
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1 chicken breast, thinly sliced
1 cup broccoli florets
1 cup snow peas
1 cup red bell pepper, cut into bite-sized pieces
1/2 lb rice noodles
1/4 cup soy sauce
1/4 cup oyster sauce
2 tsp. sugar
2 tsp. white vinegar
6 garlic cloves, finely minced
2-3 hot red chilis, thinly sliced
3 Tbsp. grapeseed oil
1 cup Thai or regular basil
1. Prepare rice noodles according to package instructions and reserve.
2. Blanch the broccoli in salted boiling water for 30 seconds or until vibrant green. Strain and set aside. Blanch snow peas for 20 seconds strain and set aside. Blanch the chicken until completely opaque, strain and reserve.
3. Mix the sauces and sugar together. Set aside.
4. In a large wok or frying pan, heat 1 tablespoon and cook the bell peppers for one minute. Add the broccoli and snow peas and cook until they get some color, about 1 minute. Remove with a slotted spoon. Add another tablespoon of oil and add garlic and chilies. Cook until the garlic is golden brown. Add the rice noodles and toss for 1 minute. Add the sauce and cook for another minute. Add the chicken and vegetables and cook until everything is heated through. Garnish with Thai basil or regular basil.