Description
Drunken Noodles, or Pad Kee Mao, is a tantalizing Thai stir-fry that combines chewy rice noodles with juicy chicken thighs and vibrant bell peppers, all tossed in a spicy soy sauce blend. This quick and easy dish bursts with fresh basil aroma and bold flavors, making it perfect for weeknight dinners or entertaining guests. Ready in under 30 minutes, Drunken Noodles promise a delightful culinary experience that will leave everyone craving more.
Ingredients
Scale
- 8 oz flat rice noodles
- 1 lb boneless chicken thighs, sliced
- 1 cup bell peppers, sliced (mixed colors)
- 1 cup fresh basil leaves
- 2 tbsp low-sodium soy sauce
- 1 tbsp Sriracha (adjust to taste)
- ½ cup vegetable broth
- 2 tbsp cooking oil
Instructions
- Soak rice noodles in hot water according to package instructions until al dente.
- In a skillet over medium-high heat, add oil and sauté chicken for 5-7 minutes until browned.
- Add sliced bell peppers and cook for another 3-4 minutes until softened.
- In a bowl, whisk together soy sauce, Sriracha, and vegetable broth.
- Drain noodles and add to the skillet with chicken and veggies; pour sauce over everything and stir-fry until well combined.
- Garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 490
- Sugar: 2g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg