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Before you jump to Drunken Noodles (Chicken Pad Kee Mao) recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Take the stairs. Instead of choosing the elevator, ascend the stairs to your floor. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. Lots of people opt for the easy elevator ride instead of making an effort on the stairs. Even just a sole flight of stairs, when walked up or down a few times a day–can be a great improvement to your system.
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We hope you got benefit from reading it, now let’s go back to drunken noodles (chicken pad kee mao) recipe. To cook drunken noodles (chicken pad kee mao) you only need 16 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Drunken Noodles (Chicken Pad Kee Mao):
- Provide 500 grams Chicken thigh fillet
- Prepare 1 tbsp Sesame oil
- Use 3 tbsp Peanut oil
- You need 3 tsp Minced garlic
- Take 1 tbsp Minced ginger
- Take 2 Long red chilli, seeded and thinly sliced
- Prepare 4 Green onions- white part finely chopped, green part thinly sliced (keep separate)
- You need 1 bunch Choy sum- leaves rough large chop, stems into 4cm pieces (keep separate)
- Prepare 125 grams Fresh baby corn, halved lengthways
- Provide 375 grams Cooked fresh thick rice noodles
- Prepare 2 tbsp Soy sauce
- Prepare 2 tbsp Oyster sauce
- Get 1 tbsp Fish sauce
- Get 2 tbsp Brown sugar
- Use 3/4 cup Water
- Prepare 1 Salt and cracked black pepper
Steps to make Drunken Noodles (Chicken Pad Kee Mao):
- Slice chicken into thin strips. Combine the chicken and sesame oil. Preheat a wok or large frypan over high heat.
- Add some peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden (season with salt and pepper whilst stir frying). Remove chicken and set aside.
- Add the remaining 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 choy sum 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, water and choy sum 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. - Serves 4 to 6 people. - Really tasty- I recommend you guys try this one. Enjoy!
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