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Drunken Noodles (Pad Kee Mao)
Hoofdgerecht

Drunken Noodles (Pad Kee Mao)

30 minVoor 3Nutri-Score C€€
van @derekkchen12 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

3 personen
  • Chinese broccoli (sliced, stems and leaves separated)Groente en fruit3 stukken
  • onion (sliced (optional))Groente en fruit0,5 stukken
  • red bell pepper (sliced (optional))Groente en fruit0,5 stukken
  • chicken thigh (cut into bite-sized pieces)Vlees227 g
  • red chillies (sliced)Groente en fruit2 stukken
  • Thai chillies (sliced)Groente en fruit3 stukken
  • garlic (minced)Groente en fruit6 stukken
  • fresh rice noodle sheets (sliced into thick pieces, sheets separated)Granen454 g
  • neutral oilVoorraadkast60 ml
  • salt (to taste)Kruiden en specerijen2 g
  • Thai basil (a handful, leaves picked)Groente en fruit15 g
  • oyster sauceVoorraadkast30 ml
  • light soy sauceVoorraadkast15 ml
  • thick dark soy sauceVoorraadkast15 ml
  • fish sauceVoorraadkast15 ml
  • palm sugar (or brown sugar)Voorraadkast22 g

per portie

Voedingswaarden

540kcal

Koolhydraten
63 g
Eiwitten
21 g
Vetten
23 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Vijzel met stamper
  • Wok
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 1

  2. Make the chili garlic paste

    • Pound the red chillies, Thai chillies and garlic in a mortar and pestle into a paste.
    Stap 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.
    Stap 3

  4. Mix the sauce

    • In a bowl, combine the oyster sauce, light soy sauce, dark soy sauce, fish sauce and palm sugar.
    Stap 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.
    Stap 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.
    Stap 6

  7. Add noodles and sauce

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

  8. Finish with greens and serve

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