Thai Drunken Noodles (Kee Mao) with Chicken
Thai noodle dish - Spicy. Rice noodles, chicken, chiles, thai basil and Thai sauces."This was delicious!! Very authentic and tastes like something you would get at an outstanding Thai place. I went to the local Asian market and got all the ingredients - followed the directions exactly. Perfect! I am trying to learn more about Asian cooking and this was a perfect start!! " - Buchanmi
Yield: 6 Ready in 20 minutes
67 people trying soon
|28 ounceswide rice noodles; 1/4 or 3/8 inch, flat|
|0.25 cupVegetable oil|
|2 tbspGarlic; minced|
|0.25 cupThai basil|
|1.5 lbschicken; cubed|
|0.25 cupfish sauce|
|0.25 cupdark soy sauce|
|0.25 cupGolden Mountain sauce|
|4 plum tomatoes; cut in 6 wedges each|
|4 Anaheim chiles; optional|
|0.5 cupThai basil; fresh, chopped|
Thai Drunken Noodles (Kee Mao) with Chicken Preparation
Boil water in large pot and add rice noodles, let cook for 4 minutes, stirring frequently to avoid excessive sticking. Strain. Noodles should not be left in strainer too long, as they will stick together.
Meanwhile, in a separate heavy pot, heat oil over medium-high heat. Add garlic and Thai Chiles, saute for 30 seconds. Add chicken, fish sauce, dark soy sauce, Golden Mountain sauce and sugar; saute until chicken is cooked (3-5 minutes).
Add noodles, tomatoes, basil and optional Anaheim chiles (depends on your appetite for the heat, the Thai chiles provide plenty). Toss to coat noodles in sauces. Serve with fresh Thai basil leaf garnish.
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