Drunken Noodles (Chicken Pad Kee Mao) Recipe by ChrisO505
Cooking Instructions 40 mins 1 Slice chicken into thin strips. Combine the chicken and sesame oil. Preheat a wok or large frypan over high heat. 2 Add some peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden (season with salt and pepper whilst stir frying). Remove chicken and set aside. 3 Add the remaining peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. 4 Return the chicken to the wok with the choy sum stems and corn, then stir-fry for a further 2 minutes. 5 Add the noodles and toss to combine with the chicken and vegetables. 6 Add the soy and oyster sauces, sugar, water and choy sum leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. 7 Divide among 4 bowls and serve topped with shredded spring onion and extra chilli. Serves 4 to 6 people. Really tasty- I recommend you guys try this one. Enjoy! 1 Slice chicken into thin strips. Combine the chicken and sesame oil. Preheat a wok or large frypan over high heat. 1 Slice chicken into thin strips. Combine the chicken and sesame oil. Preheat a wok or large frypan over high heat. 2 Add some peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden (season with salt and pepper whilst stir frying). Remove chicken and set aside. 2 Add some peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden (season with salt and pepper whilst stir frying). Remove chicken and set aside. 3 Add the remaining peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. 3 Add the remaining peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. 4 Return the chicken to the wok with the choy sum stems and corn, then stir-fry for a further 2 minutes. 4 Return the chicken to the wok with the choy sum stems and corn, then stir-fry for a further 2 minutes. 5 Add the noodles and toss to combine with the chicken and vegetables. 5 Add the noodles and toss to combine with the chicken and vegetables. 6 Add the soy and oyster sauces, sugar, water and choy sum leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. 6 Add the soy and oyster sauces, sugar, water and choy sum leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. 7 Divide among 4 bowls and serve topped with shredded spring onion and extra chilli. Serves 4 to 6 people. Really tasty- I recommend you guys try this one. Enjoy! 7 Divide among 4 bowls and serve topped with shredded spring onion and extra chilli. Serves 4 to 6 people. Really tasty- I recommend you guys try this one. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Texas Buttermilk Pie Fondant Super cheese chicken casserole Chicken Alfredo Pizza Mashed Potatoes Texas Buttermilk Pie Fondant Super cheese chicken casserole Chicken Alfredo Pizza Mashed Potatoes Goat cheese crisps SALMON pops with dill capers crema Mini soup and Grill Cheese Tuna and kale pasta bake Chinese garlic pork Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant Salt tart Omg! Creamy Seafood Gnocchi Butter milk cake Namkeen Goat cheese crisps SALMON pops with dill capers crema Mini soup and Grill Cheese Tuna and kale pasta bake Chinese garlic pork Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant Salt tart Omg! Creamy Seafood Gnocchi Butter milk cake Namkeen