Main Dishesbellyfull5.0
Drunken Noodles
Thai Drunken Noodles (Pad Kee Mao) feature wide rice noodles coated in a savory, spicy sauce and tossed with bits of chicken and zucchini. Ready in under 30 minutes, these spicy Thai noodles make an ultra flavorful, easy weeknight dinner!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- skillet
- pan
📝 Preparation Steps
1
Cook the rice noodles according to the packaging, drain and set them aside.
2
Whisk together the oyster sauce, water, fish sauce, dark soy sauce, light soy sauce, and sugar in a small mixing bowl, and set it aside.
oyster sauce3 tablespoonswater2 tablespoonsfish sauce2 teaspoondark soy sauce2 teaspoonslight soy sauce2 teaspoonssugar2 teaspoons
3
Add the vegetable oil to a wok or large skillet over medium-high heat.
vegetable oil2 tablespoon
4
Add the chicken to the pan and cook for ⏱️ 2 minutes. Add the garlic, chilis, and zucchini to the pan and cook, stirring, for ⏱️ 3-4 minutes until the chicken is cooked through and zucchini is fork tender.
garlic (, minced)4 clovesmedium zucchini (, diced)1
5
Add the noodles and sauce to the pan and cook for ⏱️ 1-2 minutes more until the noodles are heated through. Stir in the basil and serve with a sprinkle of scallions over the top.
Nutrition Facts
calories
367 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
1080 mg
protein Content
28 g
trans Fat Content
0.01 g
cholesterol Content
73 mg
carbohydrate Content
53 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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