Although it contains no alcohol, this dish is coined Pad Kee Mao, meaning Drunken Noodles. It is a popular Thai dish with Chinese influences.
20 min
PREP TIME
10 min
COOK TIME
500
CALORIES
12
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 1/2 package (99 gram) Stir-Fry Rice Noodles
- 1/4 cup (50 milliliter) dried Thai holy basil, soaked to soften
- 1 cup (250 milliliter) fresh Thai holy basil or Thai sweet basil
- 2 to 3 tablespoons (30 to 45 milliliter) peanut oil
- 4 to 6 cloves garlic, minced
- 2 to 3 shallots, thinly sliced or 1/2 cup (125 mL) sliced onion
- 1 (500 gram) boneless chicken, cut into bite-size pieces
- Thai chiles, minced
- small lime leaves, thinly sliced , (optional)
- 1 to 2 teaspoons (5 to 10 milliliter) sweet black soy sauce
- 1 to 2 tablespoons (15 to 30 milliliter) Fish Sauce
- White Pepper Ground , To taste
Preparation
- 1 Bring large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
- 2 Clean and wash basil leaves. Fresh basil leaves should be left whole. The flowers may also be used. The dried holy basil will soften when soaked in tap water for 10 minutes.
- 3 Heat oil in large skillet or wok on high heat. Add garlic and shallots; stir fry 30 seconds or until fragrant. Add chicken; stir fry until lightly browned. Add rice noodles, chilies, lime leaves and dried holy basil leaves; stir fry 1 minute. Add black soy sauce; stir fry 30 seconds. Season to taste with fish sauce. Add fresh basil; stir fry 30 seconds or until the basil is wilted. Season to taste with white pepper.
NUTRITION INFORMATION
(per Serving)
