DRUNKEN NOODLES (pad-khi-mao)

This recipe is based on our experience cooking at the Basil Healthy Thai Cookery School in Chiang Mai.

Serves 1

Ingredients

  • 150 gms. fresh thick rice noodles*
  • 50 gms. sliced chicken (I prefer skinless chicken thighs, but chicken breast is fine if your prefer)
  • ¼ cup holy basil leaves (also know as Thai Basil)
  • 1 tbsp. thinly sliced carrot
  • ½ tsp. freshly ground black pepper
  • ½ tbsp. chopped garlic
  • ½ tbsp. chopped fresh chilli
  • 1 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 1 tsp. sugar
  • 1 tsp. dark soy sauce
  • 2 tbsp. vegetable oil
alt

Method

  1. Mix the noodles with the dark soy sauce until light brown all over.
  2. In a wok, fry garlic and chilli in the oil over low heat until fragrant. Then add the chicken and keep stirring until the chicken is cooked through.
  3. Add carrot and stir continuously until done. Then add the noodles and lightly toss to mix through.
  4. Add fish sauce, soy sauce, sugar and lightly toss or stir well to combine.
  5. Add holy basil leaves and fresh pepper then toss or stir quickly until done.
  6. Remove from the heat and serve immediately.

To serve

Plate it up and I think it goes very well with a Thai Singha beer.

* Fresh thick rice noodles are available in most Asian Supermarkets.