Pad Kee Mao (Drunken Noodles with Ground Chicken and Vegetables)

For those of you who enjoy Thai food, you must have ordered Pad Kee Mao or Pad See Eew (a.k.a. ‘Drunken Noodles’) at some point. Hopefully you enjoyed them as much as my husband and I do!

Pad Kee Mao literally translates to ‘Drunken Stir Fry’ in English, and there are numerous variations on these ‘drunken’ dishes that are very often sold by street vendors in Bangkok and the rest of Thailand.

Rumor has it that the ‘drunken’ description comes from the fact that it originated in late-night revelers’ kitchens after stumbling home from the nightclubs in the wee hours of the morning. 😉 I suppose after a night of partying, nothing soothes the stomach like some starch and meat! 😉

Pad Kee Mao typically has sliced pork in it, however this is my rendition of it with ground chicken and vegetables! However, feel free to omit the chicken and replace with 1/2 cup of thinly sliced pork (of any cut), or use both meats and have a flavor party! I wanted to re-create what I had at the Thai restaurant (but without the MSG and loads of oil that made my noodles super shiny), so I hope you enjoy my healthier version of Pad Kee Mao.

This dish seemingly has a lot of ingredients, but if you have what’s needed on hand, this can morph into a wonderful weeknight meal and your go-to recipe for a weekend get together. Just pair it with one of my curries Panang Curry ;-), steamed white or brown rice, and you have a gourmet meal waiting for you and your loved ones! And if you feel like going the whole nine yards, serve this menu along with Nobu’s Miso Black Cod, and your meal will be talked about for many weeks after! 😉

Menu Idea: Chiang Mai Panang Curry, Pad Kee Mao Noodles, Miso Black Cod, steamed white/brown rice.

Enjoy! 🙂

1 (14-ounce) package wide rice noodles (you can use thinner pad-thai noodles too!)
4 tablespoons vegetable oil
1/2 cup of finely diced or sliced white onion or shallots
3 medium garlic cloves, peeled and coarsely chopped
1 pound ground chicken
2 medium red or green bell peppers, thinly sliced
2 cups of broccoli florets (the broccoli head, no stem), washed
3 large eggs, lightly beaten
1/8 cup oyster sauce
1/8 cup fish sauce
1/2 cup low-sodium soy sauce
1/4 cup freshly squeezed lime juice (from about 2 limes)
1 medium jalapeño pepper, thinly sliced (remove the pepper seeds if you don’t like spice!)
1 cup loosely packed Thai basil leaves (or regular basil if you don’t have access to Thai basil)
Optional: red chili powder, to taste (if you want it more spicy!)

Place noodles in a large bowl and cover with boiling water. Soak for about 15-20 minutes until loose and almost completely to your liking. Drain and set aside.

Heat vegetable oil in a large wok over medium-high heat, and add chopped onion and garlic stirring with a wooden spoon or tongs for about 2 minutes until softened (careful to only soften them – do not brown or burn!)

Add ground chicken and break into small pieces. Continue to cook until chicken is white and almost cooked through, about 3-4 minutes. Add bell peppers and broccoli florets, stir-frying until the vegetables are softened.

Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a your wooden spoon until eggs are set and don’t run, about 1 minute.

Push scrambled eggs to the side and add in: oyster sauce, fish sauce, soy sauce, lime juice, and sugar. [Note: If you feel like there is not enough liquid in the pan and the noodles are too dry, feel free to add a little chicken broth].

Once the sauce and vegetable mixture is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately. Top with roasted peanuts (salted or unsalted), chopped green onion, and enjoy! 🙂

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