Thai home cooking: Pad Kee Maow Gai (Chicken drunken noodles)

Pad Kee Maow is one of the easiest dishes to make, and the ingredients are easy to find at your local supermarket. Pad Kee Maow can be made with pork, chicken, or beef, and for this recipe, we will use chicken instead.

This has easily been the most requested dish so far from my YouTube and Instagram Fam! I hope you all enjoy this recipe as much as I do!

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Pad Kee Maow Gai

Recipe: Pad Kee Maow Gai (Chicken Drunken Noodle)Serves 2-3

You’ll need:

• 1 cup Rice Noodle (spaghetti and macaroni also good substitute)
• 5 to 10 Thai Chilies
• 1 TB Garlic
• 1 cup Thai Basil Leaves
• ½ cup Minced Chicken
• ¼ cup Long Green Beans, thinly sliced
• 1 tsp Peppercorn (optional)

Seasoning sauce ingredients:

• 1 TB Chili Sauce
• 1 TB Sugar
• 1 TB Oyster Sauce
• 1 TB Light Soy Sauce

Method: Preparation

1. Soak dried rice noodles in room temperature water for 30 to 45 minutes before cooking. However, you can also purchase the ready to cook rice noodle at the local Asian market as well
2. Pound garlic and chilies together and set it aside
3. Toast ½ cup of Thai Basil leaves with a little oil on medium heat for 10 to 15 seconds. Be careful not to overcook; we will use this for garnish later

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Method: Cooking Pad Kee Maow Gai

1. Preheat the pan on medium heat (do not recommend to set the heat any higher; you might burn the paste)
2. Fry chili and garlic paste for 2-3 minutes until you start smelling the aroma
3. Add minced chicken and mix it well until the chicken is cooked
4. 4. Add long beans, peppercorn (optional) and seasoning sauce; stir for 3 minutes
5. Add rice noodles and stir gently for 1 minute, be careful not to break the noodle
6. Add ½ of remaining Thai Basil leaves, and stir for another 4 to 5 minutes. You want to make sure you maintain the medium heat.
7. Cook until the noodle is crystal clear or cooked. If you notice the noodles haven’t cooked through, you can add a few tablespoons of water at a time to speed up the cooking
8. Lift from pan onto a serving plate, garnish with the crispy Thai basil leaves and enjoy!