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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 247.6
  • Total Fat: 5.4 g
  • Cholesterol: 54.6 mg
  • Sodium: 583.7 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 14.6 g

View full nutritional breakdown of Pad Kee Mao Gai (Drunken Noodles w/Chicken) calories by ingredient
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Pad Kee Mao Gai (Drunken Noodles w/Chicken)

Submitted by: SEAGIRLRUN
Pad Kee Mao Gai (Drunken Noodles w/Chicken)

Introduction

From the blog Alosha's Kitchen, where she adapter her recipe from Epicurious. I use a lot more chilis than she does, and I can never find the asian ones. You can substitute serrano or jalepeno or red jalepeno or even habenero.

I also break the serving size to one cup so you can find it easier to choose your portion size.
From the blog Alosha's Kitchen, where she adapter her recipe from Epicurious. I use a lot more chilis than she does, and I can never find the asian ones. You can substitute serrano or jalepeno or red jalepeno or even habenero.

I also break the serving size to one cup so you can find it easier to choose your portion size.

Number of Servings: 14

Ingredients

    1/4 cup vegetable oil
    12 garlic cloves, finely chopped
    1/2 large red onion, thinly sliced
    2 tablespoons chopped fresh Thai chiles
    1 to 1 1/2 pounds boneless, skinless chicken thighs, sliced into thin pieces (about 1" x 1/4")
    1/4 cup fish sauce (I used nuoc nam)
    1/4 cup black soy sauce
    1/4 cup Golden Mountain sauce
    1 tablespoon palm sugar
    1 red bell pepper, cut into thin strips
    1 yellow bell pepper, cut into thin strips
    1 cup fresh Thai basil leaves
    14 ounces fresh wide rice noodles (they come in a 2-pound bag; I just scaled back a bit), separated into individual noodles

Directions

Heat oil in wok over high heat. When oil begins to smoke, add garlic, onion and Thai chiles. Stir fry until golden, no more than a minute.

Add chicken, fish sauce, black soy sauce, Golden Mountain sauce and palm sugar (note: it will seem very saucy; don't worry, he noodles will soak it all up later). Stir fry for 2 minutes, then add red and yellow bell peppers. Continue stir frying for 2 to 3 more minutes until chicken is cooked through and the vegetables are soft.

Turn off heat, add basil and stir until just wilted. Add the rice noodles and toss thoroughly to coat. Serve immediately.

Serving Size: about makes about 14 - 1 cup servings.

Number of Servings: 14

Recipe submitted by SparkPeople user SEAGIRLRUN.






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Member Ratings For This Recipe

  • Just made this today and it was excellent! Just moved to Denver and had a hard time finding fresh noodles, but ended up finding some! I would have added more chile, but I really like spicy food. This exact recipe wasn't too hot, but had a good amount of kick.

    I will make this again!!!! - 8/18/13

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