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Street Style Thai Drunken Noodles taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Thai Drunken Noodles (Pad Kee Mao)Nagi

Spicy Thai noodles with vibrant flavors from garlic, chili, and fresh basil, cooked quickly in a pressure cooker for an authentic street-style taste.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Soup
Cuisine Mexican
Servings 2 people
Calories 454 kcal

Equipment

  • 1 Pressure cooker with sauté mode

Ingredients
  

Main ingredients

  • 200 g Wide dried rice noodles 7 oz, cook al dente
  • 2 tablespoon Oil peanut or vegetable
  • 3 cloves Garlic minced
  • 2 Birds eye or Thai chillies deseeded and chopped
  • ½ Onion sliced thin
  • 200 g Chicken thighs 7 oz, cut into pieces
  • 2 teaspoon Fish sauce or soy sauce
  • 2 Green onions cut in 3cm chunks
  • 1 cup Thai holy basil leaves or regular basil
  • 3 tablespoon Oyster sauce
  • 1 ½ tablespoon Light soy sauce
  • 1 ½ tablespoon Dark soy sauce
  • 2 teaspoon Sugar
  • 1 tablespoon Water

Instructions
 

Instructions

  • Cook rice noodles as per package instructions to al dente. Drain and set aside.
  • Heat oil in pressure cooker on sauté mode, add garlic and chillies, stir-fry for 30 seconds.
  • Add onion and chicken, cook for 5-7 minutes until cooked through.
  • Mix in fish sauce and oyster sauce, then add cooked noodles, green onions, and basil. Toss for 2-3 minutes.
  • Watch steam cues, perform quick release when ready. Serve immediately.

Notes

Garnish with additional basil before serving. Adjust spice level by altering the amount of chillies used.