Drunken Chicken Noodles Recipes

DRUNKEN CHICKEN NOODLES (PAD KEE MAO)

Drunken Chicken Noodles (Pad Kee Mao) image

Drunken Chicken Noodles - love spicy noodle dishes? then this is the perfect recipe for you. Tender pieces of chicken with vegetables and rice noodles all coated in a flavoursome spicy sauce finished off with fragrant Thai Basil.

Provided by Siobhan (Slimming Eats)

Categories Main

Number Of Ingredients 16

Ingredients

2 tablespoons of oyster sauce
1 tablespoon of light soy sauce
1 tablespoon of dark soy sauce (plus 1 teaspoon of dark soy sauce)
1 tablespoon maple syrup
1/2 tablespoon of fish sauce
1/4 cup of water (60ml)
300g (10.5oz) of boneless skinless chicken thighs (uncooked) - sliced into strips
2 Thai red chillies, sliced
200g (7oz) of flat rice noodles, uncooked
1 red pepper, sliced
1 courgette (zucchini), halved and sliced
12 mange tout (snow peas)
2 cloves of garlic, crushed
pinch of black pepper
handful of Thai Basil
spray oil

Steps:

In a bowl combine the ingredients for the sauce and cook the noodles according to package directions and set aside.
Spray a wok or frying pan over a medium high heat with cooking oil spray.
Add the chicken and the 1 teaspoon of dark soy sauce and fry until it's a lovely deep golden colour, remove and set aside.
Spray with some more spray oil and add the vegetables, chillies and garlic and stir fry for a couple of minutes just until lightly softened.
Add back in the chicken and the sauce ingredients and stir fry until all coated in sauce. Season with a little black pepper.
Then add in the cooked noodles and Thai basil and toss until all combined.
Serve and enjoy!!

Nutrition Facts : Calories 323 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 62.3 milligrams cholesterol, Fat 3.5 grams fat, Fiber 2.4 grams fiber, Protein 18.2 grams protein, SaturatedFat 0.9 grams saturated fat, ServingSize 1 SERVING, Sodium 80 milligrams sodium, Sugar 7.6 grams sugar, TransFat 0 grams trans fat

DRUNKEN NOODLES

Drunken Noodles image

Thai-style drunken noodles is not only good for a hangover but good for entertaining too!

Provided by kayak

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 (16 ounce) package rice noodles
6 tablespoons oyster sauce
3 tablespoons white sugar
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
1 tablespoon canola oil, or more as needed
1 onion, sliced
1 bulb shallot, chopped
3 cloves garlic, minced, or more to taste
1 pound boneless chicken, thinly sliced
1 large green bell pepper, sliced into strips
1 egg, lightly beaten
2 sprigs fresh basil, leaves removed and torn

Steps:

Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 656.3 calories, Carbohydrate 111.7 g, Cholesterol 111.1 mg, Fat 8.2 g, Fiber 3.2 g, Protein 30.3 g, SaturatedFat 1.6 g, Sodium 446.1 mg, Sugar 12.2 g

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