Drunken Noodles

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

3-4
cups of Thai basil
2-3
Thai chilis, cut lengthwise
4-5
fresh garlic, smashed
½
white onion, sliced lengthwise
2
Beefsteak tomato, cut in large slices
2
tablespoons of brown cane sugar
1
cup of Tuscan kale
1-2
scallions, julienned
½
lb chicken thighs, cut in strips
1
tablespoon of Golden Mountain seasoning sauce
1
tablespoon of fish sauce
red bell peppers
oyster sauce
spaghetti

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

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