Description
Discover the perfect kee mao recipe – a spicy Thai delight. Learn to make authentic drunken noodles with our easy-to-follow guide at Tales Of A Kitchen.
Ingredients
Scale
- 8 oz wide rice noodles
- 1 pound chicken breast or shrimp, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 3–4 Thai chilies, finely chopped
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup carrots, julienned
- 1 small onion, sliced
- 1/4 cup Thai basil leaves
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
Instructions
- Prepare the Noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
- Sauté the Aromatics: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and Thai chilies, and sauté until fragrant, about 30 seconds.
- Cook the Protein: Add the sliced chicken or shrimp to the skillet and cook until fully cooked, about 5-7 minutes.
- Add Vegetables: Stir in the bell pepper, broccoli, carrots, and onion. Cook for 3-4 minutes until the vegetables are tender-crisp.
- Combine with Sauce and Noodles: Add the cooked noodles to the skillet, followed by the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Toss everything together until well combined and heated through.
- Finish with Basil: Stir in the Thai basil leaves and cook for an additional minute until the basil is wilted and fragrant.
- Serve: Serve the Kee Mao hot, garnished with extra basil leaves if desired.
Notes
- Adjust the number of Thai chilies based on your heat preference.
- If you can’t find wide rice noodles, you can use regular rice noodles.
- For a vegetarian version, use tofu in place of meat and skip the fish sauce.
Nutrition
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg