Thai Drunken Noodles (Pad Kee Mao) | 454 cal, 2 - 3 Serves

🌶️🍜One of my fave Thai spicy noodles! Who’s tried this?? For a legit version, Thai Basil leaves are highly recommended but regular Italian basil can be substituted in a pinch. Though I wouldn’t hesitate to make this even if you have neither, the sauce packs a great flavour punch and fresh chilli keeps things interesting! - N x ❤️ Thai Drunken Noodles (Pad Kee Mao) | 454 cal, 2 - 3 Serves   7 oz /200g dried rice noodles dried, WIDE STIR FRY: 2 tbsp oil 3 large cloves of garlic , minced 2 birds eye chilli or Thai chillies, deseeded, very finely chopped (adjust spiciness) 1/2 onion , sliced 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too) 2 tsp fish sauce (or soy sauce) 2 green onions, cut into 3cm/2” pieces 1 cup Thai or Thai Holy Basil leaves (sub regular basil) SAUCE: 3 tbsp oyster sauce 1 1/2 tbsp light soy sauce* 1 1/2 tbsp dark soy sauce* 2 tsp sugar 1 tbsp water   1. Mix Sauce. Prepare noodles per packet right before cooking (my pack says boil 6 min, drain under running water). Don’t leave cooked noodles sitting around, they break when cooking. 2. Heat oil until smoking in wok or skillet (use extra oil if using skillet, larger surface area). Cook garlic and chilli 20 sec until golden, DO NOT BREATHE fumes!! 3. Add onion, cook 30 seconds, add chicken and fish sauce, cook 2 – 3 min until chicken is cooked. 4. Add green onion, noodles, Sauce. Toss well until Sauce stains noodles, then remove from heat and toss through Thai basil until just wilted. Serve immediately! . * Sub both with all purpose soy, sub dark soy with more light soy. Do not sub with all dark soy, too strong!

Unbalanced

% Daily Values based on a 2,000 calorie diet