Stir Fry Thai Spaghetti Noodles with chicken
This easy Drunken Noodles (Pad Kee Mao Gai), or Stir Fry Thai Spaghetti Noodles with chicken, is coated in a delicious spicy sauce. (20 min dinner recipe.)
Servings: 3 people
Calories: 443kcal
Ingredients
- ½ lb pasta noodles (225 g) use spaghetti or linguine
- neutral vegetable oil
- ¼ lb boneless, skinless chicken thighs (112.5g) sliced into 1 inch pieces
- 1 bunch green vegetables (150g or ⅓ lb) cut and divided into stems and leaves.You can use bok choy or Gai Lan (Chinese broccoli.)
- 6 cloves fresh garlic peeled
- 3 Thai red chilis you can use bird's eye chilies or chili padi. Cut the chilies to make it easier to pound.
Sauce
- 3 Tablespoon s oyster sauce
- 3 Tablespoon s fish sauce
- 3 teaspoons dark soy sauce
- ½ teaspoon light soy sauce
- 4 teaspoons brown sugar to taste, up to 4 teaspoons
- 4 Tablespoon s chicken stock only add enough to make the stir-fried noodles not dry. Don't add it all at once or the noodles may be too wet. (You could use cornstarch slurry as a thickener, but a lot of people can't handle it well and make the dish too goopy so I've not used it in this recipe.)
- ½ lemon juiced. Weirdly enough, I tried this recipe with lime (what's traditionally used in Thailand) and it didn't taste as good as with lemon!
- 1 Cup Thai Basil leaves or you can use Italian basil as a substitute, as I have
Instructions
- Cook your pasta as pre the instructions on the packet- we want it al dente as they'll be stir fried again later and we don't want them to go soggy. Drain once cooked, reserving a bowl of pasta water for the sauce (only used it the noodles look too dry.)
- Whilst the pasta is boiling, pound the (cut) chilies and fresh garlic into a paste.
- Once the pasta is cooked and drained, heat a large skillet over medium-high heat, add the oil. When it's shimmering, lower the heat then fry the garlic chili paste till it's fragrant. (Garlic burns easily so we need to reduce the fire before adding it to the pan. Be careful as the chilies may release fumes that will make you cough!)
- Add the sliced chicken, and leave untouched for 30 seconds- 1 minute to allow it to brown. Add a bit of the sauce, and stir fry for about 5 minutes (or till your chicken is cooked.)
- Add the vegetable stems and stir fry for 2-3 minutes, then add the noodles, vegetable leaves, and the rest of the sauce. Stir till well-mixed.
- Squeeze in the lemon juice, switch off the fire, then add the basil leaves, and stir till wilted.
Nutrition
Calories: 443kcal | Carbohydrates: 80g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 2298mg | Potassium: 1137mg | Fiber: 6g | Sugar: 16g | Vitamin A: 12984IU | Vitamin C: 146mg | Calcium: 362mg | Iron: 4mg