Drunken Noodles (Chicken Pad Kee Mao)
Drunken Noodles (Chicken Pad Kee Mao)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, drunken noodles (chicken pad kee mao). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Drunken Noodles (Chicken Pad Kee Mao) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Drunken Noodles (Chicken Pad Kee Mao) is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have drunken noodles (chicken pad kee mao) using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Drunken Noodles (Chicken Pad Kee Mao):
  1. Get 500 grams Chicken thigh fillet
  2. Get 1 tbsp Sesame oil
  3. Make ready 3 tbsp Peanut oil
  4. Make ready 3 tsp Minced garlic
  5. Make ready 1 tbsp Minced ginger
  6. Prepare 2 Long red chilli, seeded and thinly sliced
  7. Make ready 4 Green onions- white part finely chopped, green part thinly sliced (keep separate)
  8. Prepare 1 bunch Choy sum- leaves rough large chop, stems into 4cm pieces (keep separate)
  9. Get 125 grams Fresh baby corn, halved lengthways
  10. Make ready 375 grams Cooked fresh thick rice noodles
  11. Prepare 2 tbsp Soy sauce
  12. Prepare 2 tbsp Oyster sauce
  13. Make ready 1 tbsp Fish sauce
  14. Make ready 2 tbsp Brown sugar
  15. Make ready 3/4 cup Water
  16. Make ready 1 Salt and cracked black pepper
Steps to make Drunken Noodles (Chicken Pad Kee Mao):
  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!

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