Drunken Noodles (Pad Kee Mow)

Drunken noodles is one of my favorite Thai dishes and one that–much to my horror and disbelief–isn’t available at Thai restaurants here in Brussels!  So I did a little research and it turns out its a dish popular with the Chinese minority in Thailand, so although one of the most popular “Thai” dishes in the United States, I guess its not “Thai” enough with the Thai immigrants here in Brussels. Or maybe it became popular after they emigrated because I’ve even tried to order it by its Thai name and have still drawn up confusion and blanks. I’m really not sure, but its a shame because its absolutely delicious. Feel free to add whatever vegetables you have in your pantry or typically like. Often times I’ll put broccoli or bok choi, as well. The more vegetables the better!

  • 1/2 cup of soy sauce
  • 3 teaspoons of sugar
  • 2 tbsp of oyster sauce
  • 4 tbsp of fish sauce
  • 3 tbsp of canola oil
  • 3 cloves of garlic, minced
  • 2 eggs
  • 2-3 chicken breast, cut relatively thinly
  • 3 shallots or 1 onion, minced
  • 1 cup of shredded cabbage
  • 1 carrot, shredded or sliced
  • 2 peppers, julienned
  • 1 package of bean sprouts
  • 1 package of Thai rice noodles (ideally the flat ones)
  • 1 cup of Thai basil leaves, loosely packed (I often omit these unless I specifically go to a Thai food store to pick them up)
  • 2 tomatoes, sliced
  • 1 teaspoon of red Thai chili paste (optional: only if you like it spicy. Add or subtract to your preference)
  • 1/2 tsp of white pepper

In a large pan, add a bit of oil and chicken over medium-high heat. Once browned, remove from the pan and set aside.

Meanwhile, combine the soy sauce, pinch of sugar, oyster sauce, and fish sauce in a small bowl and set aside. Also prepare the noodles according to the package.

Next, add the onions to the pan. When they begin to caramelize, add the garlic and sauté until lightly brown, about 1 minute. Next add all of the vegetables, aside from the tomatoes, and sauté until about done. Then make a little well in the center and crack in the eggs. Scramble around in the well and when cooked, incorporate into the vegetable mixture, along with the chicken. Incorporate throughly and cook for an additional 4 minutes.




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