Original video by @BrianLagerstrom — all credit to the creator.
Pad Kee Mao (Thai Drunken Noodles)
Wide rice noodles stir-fried over high heat with chicken thigh, gai lan, garlic, shallot and Thai chiles in a glossy oyster-fish sauce glaze. Finished off the heat with scallion and a big handful of Thai basil, it comes together in about 25 minutes.
Ingredients
- 175 gwide dried rice noodles · 1/2 lb
- 3 qtwater · for boiling
- 225 gchicken thigh · 1/2 lb; halved lengthwise and sliced 1/4" thin perpendicular to the original cut
- 2 gsalt · 1/2 tsp
- 175 ggai lan or broccolini · 1/2 lb; thick stems removed, halved and cut on a bias
- 20 gneutral oil · 1 1/2 Tbsp; divided into two 10g batches
- 30 ggarlic · 6 cloves, large minced
- 75 gshallot · about 2 medium-large, thinly sliced
- 5-8 gThai chile · 1 tsp, roughly chopped
- 15 gscallion · a handful, green tops only, cut into 1 to 1 1/2" pieces
- 10 gThai basil · 1/2 cup, picked and left whole
Wok sauce
- 75 goyster sauce · 5 Tbsp
- 10 gbrown sugar · 2 tsp
- 50 gwater or stock · 3 1/2 Tbsp
- 20 gfish sauce · 4 tsp
- 20 gsoy sauce · 4 tsp
Steps
- 1
Bring a large pot of water to a boil.
- 2
Cut the chicken thighs into quarters, then into 1/4" slices. Toss with the salt and set aside.
- 3
Pour the boiling water over the noodles. Agitate them, cut them in half, and soak for 15 minutes.
- 4
While the noodles soak, prep the aromatics, chop the gai lan, and make the wok sauce by combining the oyster sauce, brown sugar, water or stock, fish sauce, and soy sauce.
- 5
Drain the noodles and rinse with cold water.
- 6
Heat a wok over high heat. Add half the oil, the gai lan, and a pinch of salt. Leave undisturbed for 30 seconds, then stir-fry 2 to 3 minutes, until deeply green and about 80% cooked. Transfer to a bowl.
- 7
Wipe the wok with a damp paper towel and return it to the heat. Add the remaining oil and the chicken. Leave undisturbed 30 to 60 seconds until the edges brown, then stir-fry 2 minutes, until 85% cooked.
- 8
Add the garlic, shallot, and Thai chiles. Stir-fry 2 to 3 minutes, until wilted and beginning to color.
- 9
Return the gai lan to the wok and toss with the chicken. Add the noodles, then pour the sauce around the hot edges of the wok. Let it reduce 30 to 45 seconds without stirring, then combine until the sauce clings.
- 10
Off the heat, add the scallion and basil. Stir until the noodles break into 2 to 3-inch lengths. Plate and garnish with additional basil and scallion.
Creator's notes
Use extra-wide dried rice noodles and a wok over high heat. Brian rates these over pad thai and gets them on the table in about 25 minutes.
More from Brian Lagerstrom
All recipes →
YouTubeBlackened Chicken Alfredo
Juicy, deeply seasoned blackened chicken cutlets sit on silky egg fettuccine coated in a glossy Parmesan cream sauce. It's an upgraded take on the '90s restaurant classic.
YouTubeNYC Halal Cart Chicken & Rice
Juicy spiced chicken thighs, seared and roasted, served over fluffy turmeric yellow rice with crisp lettuce and tomato. Finished with a garlicky white sauce and a fiery red sauce, just like the famous NYC street carts.
YouTubeOne Pot Lasagna
A spicy beef-and-sausage tomato sauce, oven-ready noodles and dollops of creamy ricotta, layered and baked in a single Dutch oven. It's topped with mozzarella and Parmesan and baked until browned and bubbling.