Spicy Drunken Noodles

Spicy drunken noodles, also known as Pad Kee Mao, are a popular Thai street food dish packed with tender chicken, colourful vegetables and wide rice noodles tossed in a savoury sauce with plenty of fresh basil. This quick meal is perfect for busy weeknights and can easily be adjusted to suit your preferred spice level.

Ingredients

• 250 g wide rice noodles
• 2 tbsp vegetable oil
• 500 g chicken thigh fillets, thinly sliced
• 3 garlic cloves, finely chopped
• 2 red chillies, sliced
• 1 small onion, sliced
• 1 red capsicum, sliced
• 1 cup broccoli florets
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• ¼ cup water
• 1 cup Thai basil leaves
• Lime wedges, to serve

Method

1. Prepare the rice noodles according to the packet instructions. Drain and set aside.
2. Heat the oil in a large wok or frying pan over high heat. Add the chicken and cook for 4–5 minutes until lightly browned.
3. Add the garlic and chilli and cook for a further minute until fragrant.
4. Stir in the onion, capsicum and broccoli and cook for 3–4 minutes until just tender.
5. In a small bowl, combine the oyster sauce, soy sauce, fish sauce, brown sugar and water.
6. Add the noodles and sauce to the wok and toss everything together over high heat until well coated and heated through.
7. Remove from the heat and stir through the Thai basil leaves. Serve immediately with fresh lime wedges.

This spicy noodle dish delivers plenty of bold Thai flavours and comes together in less than 30 minutes, making it an ideal midweek dinner.