Drunken Noodles with Chicken
Similar to Vietnamese and Chinese cuisines, I'm also a huge fan of Thai food. Pad Kee Mao aka drunken noodles, is such a delicious wholesome dish. It's a stir-fried noodle meal with such comfort and spiciness. I could eat it all by myself. I've simplified and modified the classic dish using ingredients easily accessible to most, and use Thai basil instead of Holy Basil (much easier to find in the Western world).I love adding Thai basil to dishes like this because it adds a fresh anise- and spicy-like finish. I used wide buckwheat noodles because I find they are the best at absorbing flavours compared to other noodles.
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Ingredients:
- 6 oz buckwheat noodles
- 2 boneless, skinless chicken breasts, trimmed and sliced ¼" thick
- 1½ teaspoons plus ½ cup soy sauce
- ½ cup brown sugar
- 2½ tablespoons lime juice, plus lime slices to serve
- 3 tablespoons Asian chili-garlic sauce
- 6 teaspoons olive oil, divided
- 2 heads baby bok choy, stalks and greens separated and sliced ½" thick
- ½ cup chopped fresh Thai basil
- 1 cup water
- 1 green onion, sliced thin on bias
Instructions:
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