Drunken Noodles (Pad Kee Mao)
Here's your chance to dive into the awesome world of Thai street food! Whether the name stems from a late night out with friends or the fiery kick of this dish that begs for a cold beer, one thing’s for sure—it’s packed with flavour. Skip the take-out and make it at home to tailor the spice level to your fam’s liking and dial down the sodium. Pro tip: opt for green bell peppers to keep this recipe more budget-friendly or choose whatever veggies you have available in your fridge or freezer.
20 min
4 servings
440 calories
Ingredients
7 oz/200 g wide rice noodles, or your choice
1 pkg Thai Basil Chicken Seasoning or Crispy & Crunchy Lettuce Wrap Seasoning
1⁄4 cup water
2 tbsp oil, divided
2 tbsp low-sodium soy sauce
2 tbsp tomato paste or sriracha
1 lb (450 g) chicken breast fillets
2 bell peppers
2 small zucchinis
Instructions
Cook noodles in a large pot according to package directions. Drain and rinse under cold water.
Meanwhile, in a small bowl, combine seasoning, water, 1 tbsp oil, soy sauce, and tomato paste. The mixture will be thick; set it aside.
Heat remaining 1 tbsp oil in Wok over medium-high heat. Add chicken; cook until golden on all sides, about 6 min. It’s OK if it’s not fully cooked yet.
Meanwhile, thinly slice peppers and zucchinis.
Add sliced veggies to Wok. Stir-fry until veggies are tender-crisp and chicken is cooked through, about 4 min.
Add noodles and sauce. Using tongs, toss to combine, 1 min. The wok will be full! Add toppings, if desired. Serve immediately.
Nutritional Information
Per serving: Calories 440, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 53 g (Fiber 4 g, Sugars 6 g), Protein 32 g.
Tips
When cooking chicken pieces, you’ll know it’s time to flip when it easily releases from the Wok.
Look for rice noodles in the international section of the grocery store. Avoid thin vermicelli noodles and opt for wider noodles such as those used in Pad Thai.
Perfectly Balance Your Plate
This is a perfectly balanced plate.