Recipe courtesy of CrushCraft Thai Street Eats
Drunken Noodles (Phat Ke Mao)
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1353
- Total Fat
- 33
- Saturated Fat
- 3
- Carbohydrates
- 212
- Dietary Fiber
- 8
- Sugar
- 19
- Protein
- 46
- Cholesterol
- 83
- Sodium
- 2683
- Total: 30 min
- Active: 30 min
Ingredients
48 ounces fresh flat rice noodles
4 ounces seasoning soy sauce
3 ounces oyster sauce
3 ounces sweet soy sauce
2 ounces sugar
1 ounce white vinegar
6 Thai bird chiles
5 cloves garlic
6 ounces vegetable oil
1 1/2 pounds chicken breasts, sliced
12 ounces sliced green bell pepper
12 ounces chopped onion
30 cherry tomatoes
1 1/2 ounces fresh basil leaves
12 ounces lettuce leaves
Directions
- Unfold the noodles and divide into four portions.
- In a mixing bowl, combine the seasoning soy sauce, oyster sauce, sweet soy sauce, sugar and vinegar; stir well and set aside.
- Mince the Thai bird chiles and garlic and add to a separate mixing bowl. Set aside.
- Heat a wok over medium-high heat. Add the vegetable oil and the minced garlic and chiles; stir for 10 seconds, until just golden brown. Add the chicken and cook thoroughly. Add the bell peppers, onions, cherry tomatoes and basil; cook for 1 minute. Add the noodles and stir-fry for another minute. Add the sauce and cook until the noodles turn light brown.
- Place the lettuce leaves on six serving bowls. Divide the contents of the wok among the leaves, and serve.