Okay, folks, gather 'round because we're about to embark on a culinary adventure that's as exciting as it is delicious! Today, we're diving headfirst into the vibrant world of Drunken Noodles, also known as Pad Kee Mao. And get this, we're jazzing it up with tender chicken! I remember the first time I tried this dish... my oh my.. One of my old friends mentioned this dish to me, and was explaining how this dish had cured her from the sickness, the warmth, and the spices really got to her! So, I was very intrigued to start making this dish!
This isn't your run-of-the-mill stir-fry, trust me on this one! Drunken Noodles boasts a bold, savory, and slightly spicy flavor profile that'll have your taste buds doing the tango. The dish is made with wide rice noodles, lots of fresh veggies, succulent chicken, and most importantly, a super flavorful sauce that's got a hint of sweetness, a touch of saltiness, and a whole lotta umami. The name itself suggests a certain playful recklessness – as if the noodles themselves had one too many and decided to throw themselves into a fiery wok!
Now, some folks say the name comes from the fact that this dish is so good, it makes you feel drunk with happiness. Others claim it's the perfect hangover cure. Either way, the result is the same: a dish that's utterly addictive and guaranteed to put a smile on your face! I'll tell ya'll, this isn't a dish I'd eat everyday, but I definitely see myself making this often!
Required Equipments
- Wok or large skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
Drunken Noodles Chicken Stir Fry: A Flavor Fiesta!: Frequently Asked Questions
Drunken Noodles Chicken Stir Fry: A Flavor Fiesta!
Drunken Noodles Chicken Stir-Fry is a flavorful and easy-to-make dish that combines wide rice noodles, tender chicken, fresh vegetables, and a savory-spicy sauce. Perfect for a quick weeknight meal that packs a punch!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let’s get prepped! Dice the chicken into bite-sized pieces. Mince the garlic and ginger. Slice the bell pepper and onion. Roughly chop the Thai basil. Got it all? Good! It’s always nice to have everything ready before you start cooking – kinda like prepping for a painting session.
- Now, in a mixing bowl, whisk together the soy sauce, dark soy sauce, fish sauce, oyster sauce, brown sugar, and sriracha. Taste and adjust the sweetness, saltiness, or spiciness to your liking. I like mine with a little extra kick!
- Time to cook the noodles! If using fresh noodles, just loosen them up. If using dried, follow the package instructions to cook them al dente. Drain and set aside. Overcooked noodles turn to mush – and nobody wants that!
- Heat a wok or large skillet over high heat. Add the vegetable oil. Once the oil is shimmering, add the diced chicken. Stir-fry until browned and cooked through. Remove the chicken from the wok and set aside. Make sure the chicken isn’t pink!
- Add the minced garlic and ginger to the wok. Stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Add the sliced bell pepper and onion to the wok. Stir-fry for about 2-3 minutes, until slightly softened. I like mine still a bit crisp, gives it a nice texture.
- Pour the sauce into the wok. Bring to a simmer, stirring constantly. Cook for about 1 minute, until slightly thickened. The sauce should look glossy and inviting!
- Add the cooked noodles and chicken to the wok. Toss everything together until the noodles and chicken are evenly coated with the sauce. Make sure you get every strand!
- Stir in the chopped Thai basil. Toss for another 30 seconds, until the basil is wilted and fragrant. That basil smell is just heavenly, isn’t it?
- Serve immediately. Garnish with extra Thai basil and a sprinkle of red pepper flakes, if desired. Dig in and enjoy!
📝 Notes
- Adjust the amount of sriracha to control the spiciness.
- Feel free to add other vegetables like broccoli, carrots, or mushrooms.
- If you don't have dark soy sauce, you can use regular soy sauce but add a pinch of brown sugar for color and sweetness.
🍎 Nutrition
Calories: 450 kcal
Protein: 20 g
Fat: 15 g
Carbohydrates: 60 g
Fiber: 3 g
Calcium: 80 mg
