Drunken Noodles, also known as Pad Kee Mow, is a typical Chinese-inspired dish found in both Thailand and Laos. There's no alcohol in this dish - instead, the wide, silky noodles are drunk with love from the slightly sweet and savory sauce they are smothered in. This dish is also great with beef, pork or tofu and your favorite vegetables. We've tossed in broccoli, spinach, and Asian greens like gai lan (Chinese broccoli). If you like more of a spicy kick, amp up the chiles. Lastly, I love to reserve a few Thai basil leaves to fry just before serving. Just toss them in a bit of oil until they crisp up, then place on top of the noodles. They add a wonderful crispy texture to the dish!
Thai Drunken Noodles With Chicken
2 14-ounce packages wide flat rice noodles
1/4 cup vegetable oil
12 garlic cloves, chopped
2 fresh Thai chiles, stems and seeds removed and finely chopped
1 1/2 pounds ground chicken or 2 boneless skinless breasts, thinly sliced
1/4 cup fish sauce
1/4 cup black soy sauce
1/4 cup Golden Mountain sauce
1 tablespoon sugar
4 large plum tomatoes, cut into wedges
1 large carrot, peeled and cut into thin strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
A handful of fresh Thai basil leaves, reserve some for frying (optional)
Bring a large pot of salted water to a boil. Add noodles and cook until tender but still firm, stirring frequently. Drain.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles and sauté for about 30 seconds. Add the chicken, fish sauce, black soy sauce, and Golden Mountain sauce, and sauté until chicken is cooked through, about 4 minutes. Add the tomatoes, carrots, red and green peppers and cook until slightly tender but still retaining some crunch. Add the noodles and toss to coat.
Transfer to large platter, sprinkle with Thai basil leaves (fresh and fried), and serve.