Thailand

Pad Kee Mao

Name: Pad Kee Mao
Total time: 30 min
Yield: 2
Cuisine: Thailand
Ingredients: 300 g Wide rice noodles; 250 g Chicken; some of each Thai chili & garlic; 1 handful Holy basil; 1 tbsp each Oyster & soy sauce; some of each Young peppercorns & vegetables

Drunken noodles with Thai basil

Pad kee mao, "drunken noodles", is a fiery Thai stir-fried wide-noodle dish with chili, garlic and holy basil.

The name nods to how its bold, intense seasoning suits a night of drinking; there is no rice liquor in the dish.

Servings2

Time30 min

LevelMedium

Ingredients

Wide rice noodles300 g
Chicken250 g
Thai chili & garlicsome of each
Holy basil1 handful
Oyster & soy sauce1 tbsp each
Young peppercorns & vegetablessome of each

★ = available authentic in the Asia Boutique

Preparation

Stir-fry chili and garlic hard in the wok.
Add the chicken and cook through.
Stir in the noodles and sauces.
Fry over high heat until it chars.
Fold in basil and serve at once.

Make it original

Wide rice noodles and holy basil for pad kee mao are in the Asia Boutique.

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