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
Method
- Mix the noodles with the dark soy sauce until light brown all over.
- 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.
- Add carrot and stir continuously until done. Then add the noodles and lightly toss to mix through.
- Add fish sauce, soy sauce, sugar and lightly toss or stir well to combine.
- Add holy basil leaves and fresh pepper then toss or stir quickly until done.
- 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.