Thai Drunken Noodles (Pad Kee Mao) #weeknight #dinner

Drunken Noodles is the strict interpretation of Cushion Kee Mao on the grounds that the hypothesis is that these fiery Thai noodles ought to be eaten with a super cold lager and that they are an incredible remedy for aftereffect. I can affirm the two cases to be valid!

Get Drunken Noodles from the boulevards of Thailand, and except if you have an excellent zest o-meter, you'll be chugging down the lager trying to cool the consume in your mouth. Make this at home and you can control the warmth!

The measure of bean stew I've incorporated into the recipe is gentle enough for a great many people (I think), however enough so you can taste the warmth. Definitely, don't hesitate to turn up the zest dial!

There are a wide range of varieties of Plastered Noodles in Thailand and significantly more in the western world. In Thailand the two constants are chicken and Thai Basil, and regularly it accompanied child corn too, however from my examination I couldn't affirm this was an "unquestionable requirement have" in this dish.

In Western Thai eateries, Drunken Noodles are normally saucy, slick and salty – to an extreme so as I would see it, and altogether different from the boulevards of Thailand. So it's extremely decent to have the option to make a more advantageous yet similarly as delicious form at home!

Also try our recipe 15 Minute Coconut Curry Noodle Soup

This Thai noodle dish is a famous both in Thailand and in Thai cafés outside of Thailand. You will be amazed how quick and simple this recipe is to make!

Ingredients
NOODLES

• 7 oz /200g dried rice noodles , wide

STIR FRY

• 2 tbsp oil (peanut, vegetable or canola)
• 3 large cloves of garlic , minced
• 2 birds eye chilli or Thai chillies , deseeded, very finely chopped
• 1/2 onion , sliced
• 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
• 2 tsp fish sauce (or soy sauce)
• 2 green onions , cut into 3cm/2" pieces
• 1 cup Thai or Thai Holy Basil leaves (sub regular basil)

SAUCE

• 3 tbsp oyster sauce
• 1 1/2 tbsp light soy sauce
• 1 1/2 tbsp dark soy sauce
• 2 tsp sugar
• 1 tbsp water

Instructions

1. Prepare noodles per packet directions.
2. Mix Sauce in a small bowl.
3. Heat oil in wok or large heavy based skillet over high heat.
4. Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
5. Add onion, cook for 1 minute. 
6. Add chicken and fish sauce, and fry until cooked, around 2 minutes.
7. Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
8. Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

Read more our recipe : Clean Eating Chicken Lasagna

Source : https://bit.ly/2CkdcJQ