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Thai Drunken Noodles (Pad Kee Mao)

This Chinese influenced spicy chicken stir fry recipe is popular in Thailand and, as the name 'Drunken Noddles' suggests, is best served with ice cold beer or whiskey and soda with lime.

Ingredients

• 2 cups ground chicken
• 15 cloves garlic
• 5 fresh Thai chili peppers
• 4 coriander roots or coriander stems if not available
• 2 tbsp cooking oil (not olive oil)
• 1 tbsp oyster sauce
• 2 tbsp Thai fish sauce
• 1 tsp white sugar
• 1/4 cup chicken stock
• 1/2 cup fresh holy basil
• 1 sliced red spur chili pepper, optional

Preparation

1. Pound the garlic, chillies, and coriander roots well in a mortar.
2. Heat the oil in a wok. When the oil is hot, add the pounded chilli mixture and fry with stirring. When the garlic is golden, add the meat and continue stirring and turning.
3. When the meat is done, add the oyster sauce, fish sauce, sugar, and chicken stock to give the dish some liquid. Add the basil leaves and chilli, and stir holy basil leaves to mix; then serve with rice.

Recipe Copyright © 2003 Sangdad Books

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• Discover some more Chicken Stir Fry Recipes
• Pad Graprow, a real Thai favorite Chicken Stir Fry Recipe with Holy Basil

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