How to Make Drunken Noodles with Chicken (Pad Kee Mao)
Step #1: Whisk the sauce ingredients together in a small bowl. Transfer a large spoonful of the sauce to a zip-close plastic bag. Place the sliced chicken in the bag and work the sauce into the meat. Set aside to marinate. If you love Thai food and Thai cooking as much as I do, then check out my post on 10 Kitchen Essentials for Thai Home Cooking. Ready to master Thai Drunken Noodles? Let’s get started! Step #2: Prepare the noodles for sautéing according to package directions (soaking in hot water until al dente). Step #3: Heat 1 teaspoon of the sesame oil in a large wok or pan and quickly scramble the eggs until just set. Push them to the side of the pan and add the remaining 2 teaspoons of oil. Step #4: Add the onions, cabbage, and scallions to the pan; stir-fry for 2 minutes. Step #5: Transfer the marinated chicken to the pan and stir-fry with the vegetables for 3 minutes, or until cooked through. Step #6: Add the prepared noodles, carrots, chilies, and remaining sauce. Toss well and stir-fry for another 2 minutes until the vegetables are tender and the noodles are hot. Step #7: Stir in the basil leaves. Serve with lime wedges for squeezing. To reheat, use a wok or pan over medium heat, adding a splash of water or oil to prevent sticking.
