Thai
Wok-Charred Drunken Noodles with Thai Basil
A wok-charred pad kee mao with chewy noodles, savory sauce, and lots of basil. The noodles absorb the sauce quickly, so the trick is to stir-fry hard, fast, and in the right order.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick Weeknight
At a Glance
- Time
- 30 mins
- Serves
- 2 generously
- Cost
- Medium
- Cuisine
- Thai
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- If you are using dried noodles, soak or boil them until pliable but still slightly firm in the center. In a bowl, toss the chicken with the cornstarch and water so it stays juicy in the wok.
- Whisk together the soy sauce, oyster sauce, fish sauce, dark soy sauce, and brown sugar so the seasoning is ready before the pan gets hot.
- Heat a wok or large skillet over high heat until very hot, then add 1 tablespoon oil and stir-fry the chicken for 2 to 3 minutes until browned and mostly cooked through. Transfer it to a plate.
- Add the remaining oil, then stir-fry the onion, bell pepper, garlic, chiles, and Chinese broccoli for 1 to 2 minutes until the edges blister but the vegetables still have some bite.
- Return the chicken and add the noodles plus the sauce. Toss constantly for 2 to 3 minutes until the noodles soften, the sauce tightens, and everything takes on a glossy sheen. If the pan looks dry, add a splash of water.
- Turn off the heat and fold in the Thai basil and scallions so they wilt without turning dull. Serve immediately while the noodles are hot and lightly smoky.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Swap the soy sauces for tamari and use a certified gluten-free oyster sauce — standard oyster sauce contains wheat. With rice noodles, the rest of the pan is naturally gluten-free and dairy-free.