Featured in Thai One Dish Meals:
Drunkard's Noodles

Drunkard's Noodles

If you are longing for some of those delicious Thai stir-fried noodles, the way they tasted in Thailand, then look no further than this easy to follow video recipe that shows you how we make Pad Kee Mao (ผัดขี้เมาเส้นใหญ่) at our restaurant in Chiang Mai, Thailand.

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Ingredient List:

• About 2 Cups Wide Rice Noodles
  (Fresh Sen Yai, or prepared dry noodles)
• 1/2 Cup Chicken Meat
  (sliced chicken breast or pork loin)
• 1 - 2 Baby corns
  (cut lengthwise into slices)
• 2 -3 small pieces Carrot
  (cut lengthwise into slices)
• 2 - 3 thin slivers Thai Long Chili
  (mild chili (red, yellow, or orange))
• 1 bunch Fresh Green Peppercorns
  (leave the corns together in the bunch)
• 10 thin slivers Finger root
  (about 1 average finger, cut into very thin slivers, lengthwise)
• 3 - 4 Thai Hot Chili
  (whole red and green chilies. Use less if you don't like it spicy.)
• 1/2 slice Brown or Yellow Onion
  (just enough to get about 4 - 5 small pieces of onion)
• 3 - 4 small cloves Garlic
  (not peeled)
• 1 Cup Thai Sweet Basil
  (Star of siam basil, the one with the purple flower tops)
• 1 Tablespoon White cane sugar
• 2 teaspoons Light Soy Sauce
• 2 teaspoons Oyster Sauce
• 1/2 teaspoon Dark Sweet Soy Sauce

Basic Directions:

Fry chili, garlic, and onions in oil for one minute.

Add baby corn, sweet chili, carrot, and green peppercorn bunch. Stir it all well and cook for another 10 or 15 seconds.

Add the chicken and cook until nearly done, then add soy sauce, oyster sauce, and sugar. Cook until the sugar dissolves.

Add the precooked rice noddles. Stir until completely coated in the sauces.

Remove from the heat. Add fresh basil and toss in well. Serve immediately.