chicken pad kee mao
Asian, Chicken

My take on Pad Kee Mao


This is my take on a Thai dish pad kee mao ( drunken noodles) a chicken stir fried noodle dish.



4 serves

Prep time

5 minutes

Cooking time

10 minutes


  • 500 grams chicken breast fillets, thinly sliced

  • 1 Tbsp sesame oil

  • 2 Tbsp peanut oil

  • 3 garlic cloves. crushed

  • 1 Tbsp grated ginger

  • 2 long red chillies, seeds removed, finely shredded

  • 4 spring onions, white part finely chopped, green parts shredded

  • 1 bunch Chinese broccoli, stems and leaves separated

  • 100 grams whole baby corn, halved lengthways

  • 1/2 red capscium, chopped long strips

  • 1/2 green capscium, chopped long strips

  • 500 grams snow peas, sliced in half

  • 500 grams fresh rice noodles

  • 2 Tbsp dark soy

  • 2 Tbsp oyster sauce

  • 1 Tbsp fish sauce

  • 2 tsp brown sugar


  • Combine the chicken and sesame oil and season. Preheat a wok or large fry pan over high heat.
  • Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chicken and vegetables.
  • Add the soy and oyster sauces, sugar, 1/4 cup (60ml) water and broccoli leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.

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