Step-by-Step Guide to Prepare Perfect Drunken Noodles (Chicken Pad Kee Mao)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, drunken noodles (chicken pad kee mao). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Drunken Noodles (Chicken Pad Kee Mao) is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Drunken Noodles (Chicken Pad Kee Mao) is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook drunken noodles (chicken pad kee mao) using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Drunken Noodles (Chicken Pad Kee Mao):

1. Get 500 grams Chicken thigh fillet
2. Make ready 1 tbsp Sesame oil
3. Make ready 3 tbsp Peanut oil
4. Take 3 tsp Minced garlic
5. Take 1 tbsp Minced ginger
6. Make ready 2 Long red chilli, seeded and thinly sliced
7. Take 4 Green onions- white part finely chopped, green part thinly sliced (keep separate)
8. Take 1 bunch Choy sum- leaves rough large chop, stems into 4cm pieces (keep separate)
9. Make ready 125 grams Fresh baby corn, halved lengthways
10. Prepare 375 grams Cooked fresh thick rice noodles
11. Take 2 tbsp Soy sauce
12. Take 2 tbsp Oyster sauce
13. Prepare 1 tbsp Fish sauce
14. Get 2 tbsp Brown sugar
15. Get 3/4 cup Water
16. Take 1 Salt and cracked black pepper

Instructions to make Drunken Noodles (Chicken Pad Kee Mao):

1. Slice chicken into thin strips. Combine the chicken and sesame oil. Preheat a wok or large frypan over high heat.
2. Add some peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden (season with salt and pepper whilst stir frying). Remove chicken and set aside.
3. Add the remaining peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant.
4. Return the chicken to the wok with the choy sum stems and corn, then stir-fry for a further 2 minutes.
5. Add the noodles and toss to combine with the chicken and vegetables.
6. Add the soy and oyster sauces, sugar, water and choy sum leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce.
7. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli. - Serves 4 to 6 people. - Really tasty- I recommend you guys try this one. Enjoy!

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