Drunken Noodles
Total time:
30 minutes
Total time:
30 minutes
What happens when Thailand meets Italy? My Spaghetti Pad Kee Mao! I decided to cook up an Italian spin on Drunken Noodles, or Pad Kee Mao, in honor of Asian Pacific American Heritage Month and it could not have gone better. I swapped out the traditional rice noodles for classic spaghetti to create a melting pot of flavor that’s super fun and easy to make. This Thai-Talian dish is very versatile — you can use whatever proteins you like and incorporate as many or as few vegetables as you want. This particular recipe uses chicken, but pork or shrimp and mussels work just as nicely. Bellissimo!
Ingredients
Preparation
Step 1
In a wok or large frying pan on high heat, add cooking oil and white onions, allowing them to lightly char
Step 2
Add chicken thighs
Step 3
Add garlic and more oil if needed, stir (tongs are best)
Step 4
Add kale, red bell peppers and scallions, stirring occasionally
Step 5
Add Thai chilis
Step 6
Add tomatoes and allow to sauté
Step 7
When chicken is almost cooked, lightly rip Thai basil and add to pan
Step 8
Add sugar for a caramelizing texture
Step 9
Add seasoning sauce
Step 10
Add fish sauce
Step 11
Add a dash of oyster sauce and stir
Step 12
Add spaghetti (cooked) and continue stirring
Step 13
Garnish with basil and serve