Drunken Noodles (Phat Ke Mao)

  3.2 – 4 reviews  • Noodles
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 6 servings

Ingredients

  1. 48 ounces fresh flat rice noodles
  2. 4 ounces seasoning soy sauce
  3. 3 ounces oyster sauce
  4. 3 ounces sweet soy sauce
  5. 2 ounces sugar
  6. 1 ounce white vinegar
  7. 6 Thai bird chiles
  8. 5 cloves garlic
  9. 6 ounces vegetable oil
  10. 1 1/2 pounds chicken breasts, sliced
  11. 12 ounces sliced green bell pepper
  12. 12 ounces chopped onion
  13. 30 cherry tomatoes
  14. 1 1/2 ounces fresh basil leaves
  15. 12 ounces lettuce leaves

Instructions

  1. Unfold the noodles and divide into four portions.
  2. In a mixing bowl, combine the seasoning soy sauce, oyster sauce, sweet soy sauce, sugar and vinegar; stir well and set aside.
  3. Mince the Thai bird chiles and garlic and add to a separate mixing bowl. Set aside.
  4. Heat a wok over medium-high heat. Add the vegetable oil and the minced garlic and chiles; stir for 10 seconds, until just golden brown. Add the chicken and cook thoroughly. Add the bell peppers, onions, cherry tomatoes and basil; cook for 1 minute. Add the noodles and stir-fry for another minute. Add the sauce and cook until the noodles turn light brown.
  5. Place the lettuce leaves on six serving bowls. Divide the contents of the wok among the leaves, and serve.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 1353
Total Fat 33 g
Saturated Fat 3 g
Carbohydrates 212 g
Dietary Fiber 8 g
Sugar 19 g
Protein 46 g
Cholesterol 83 mg
Sodium 2683 mg

Reviews

Casey Swanson
This was fantastic! And fast. Perfect for a weeknight meal. I added some garam masala to the sauce for another kick, and would recommend cutting the cherry tomatoes in half. They were a big nite in the lettuce wrap

 

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