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Drunken Noodles (Pad Kee Mao)
Plat

Drunken Noodles (Pad Kee Mao)

30 minPour 3Nutri-Score C€€
par @derekkchen12 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

3 personnes
  • Chinese broccoli (sliced, stems and leaves separated)Fruits et légumes3 morceaux
  • onion (sliced (optional))Fruits et légumes0,5 morceaux
  • red bell pepper (sliced (optional))Fruits et légumes0,5 morceaux
  • chicken thigh (cut into bite-sized pieces)Viandes227 g
  • red chillies (sliced)Fruits et légumes2 morceaux
  • Thai chillies (sliced)Fruits et légumes3 morceaux
  • garlic (minced)Fruits et légumes6 morceaux
  • fresh rice noodle sheets (sliced into thick pieces, sheets separated)Céréales454 g
  • neutral oilÉpicerie60 ml
  • salt (to taste)Épices2 g
  • Thai basil (a handful, leaves picked)Fruits et légumes15 g
  • oyster sauceÉpicerie30 ml
  • light soy sauceÉpicerie15 ml
  • thick dark soy sauceÉpicerie15 ml
  • fish sauceÉpicerie15 ml
  • palm sugar (or brown sugar)Épicerie22 g

par portion

Nutrition

540kcal

Glucides
63 g
Protéines
21 g
Lipides
23 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mortier et pilon
  • Wok
  • Saladier

pas à pas

Préparation

  1. Prepare the vegetables and chicken

    • Slice the Chinese broccoli, keeping the stems and leafy parts separate.
    • Slice the onion and red bell pepper.
    • Cut the chicken thigh into bite-sized pieces.
    Étape 1

  2. Make the chili garlic paste

    • Pound the red chillies, Thai chillies and garlic in a mortar and pestle into a paste.
    Étape 2

  3. Prepare the noodles

    • Slice the fresh rice noodle sheets into thick pieces and separate each sheet.
    • If using dried noodles, soak them in hot water for 10 minutes.
    Étape 3

  4. Mix the sauce

    • In a bowl, combine the oyster sauce, light soy sauce, dark soy sauce, fish sauce and palm sugar.
    Étape 4

  5. Sear the chicken

    • Heat the neutral oil in a hot wok until shimmering.
    • Season the chicken with salt and sear until browned on all sides.
    • Set the chicken aside.
    Étape 5

  6. Fry the aromatics and vegetables

    • Add more oil and the chili garlic paste, frying until fragrant.
    • Add the onion, red bell pepper and Chinese broccoli stems and sauté.
    • Add the chicken back to the wok.
    Étape 6

  7. Add noodles and sauce

    • Add the rice noodles and the sauce.
    • Toss thoroughly to combine.
    Étape 7

  8. Finish with greens and serve

    • Toss in the Chinese broccoli leaves and Thai basil.
    • Sauté until the leaves have wilted, then serve.
    Étape 8
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