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Drunken Noodles (Pad Ke Mao)

- From Phyllis So


For the chicken and marinade:

2 tablespoons water

12 ounces sliced chicken thighs or chicken breast (340g)

1 teaspoon soy sauce

1 teaspoon oil

2 teaspoons cornstarch


8 ounces wide dried rice noodles(225g)

1 1/2 teaspoons brown sugar

3 teaspoons soy sauce

1 tablespoon fish sauce

2 teaspoons oyster sauce

pinch pepper

3 tablespoons vegetable or canola oil (divided)

3 cloves garlic, sliced

¼ teaspoon fresh grated ginger

2 shallots, sliced

1 scallion (julienned into 3-inch pieces)

4 Thai red chili peppers (deseeded and julienned)

1 cup holy basil or Thai basil (loosely packed)

5 to 6 pieces baby corn (split in half, optional)

2 teaspoons Shaoxing wine (Sherry is a good substitute)


  • Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.

  • ​​Combine the noodles in a large bowl with warm water, after 15 minutes, drain and set aside

  • ​Combine the dissolved brown sugar mixture, soy sauce, fish sauce, oyster sauce, and pepper in a small bowl and set aside.

  • ​Heat a wok until it’s close to smoking, and add 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok

  • ​Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger. Stir fry 30 seconds then add the shallots, stir fry another 20 seconds. Add scallions, chili peppers, basil, corn(if using)and wine. Stir fry another 20 seconds and add drained noodles. Stir fry about 3 minutes.

Add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking. Add the seared chicken and stir-fry for another 1 to 2 minutes. Serve warm.

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