Are you looking for recipe inspiration? Drunken Noodles (Chicken Pad Kee Mao) special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Drunken Noodles (Chicken Pad Kee Mao) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Drunken Noodles (Chicken Pad Kee Mao), starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Drunken Noodles (Chicken Pad Kee Mao) delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Drunken Noodles (Chicken Pad Kee Mao) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Drunken Noodles (Chicken Pad Kee Mao) estimated approx. 40 mins.

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This is a cracker of a dish. A real easy stir fry with great flavours. I really enjoyed it.

Ingredients and spices that need to be prepared to make Drunken Noodles (Chicken Pad Kee Mao):

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

Steps to make a 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!