Entree: Thailand – ผัดขี้เมาไก่น้ำพริกเผา ➤ Phat khi mao gai nam phrik pao (Drunken noodles with chicken and roasted chili paste)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 14 oz (400 g) dried wide rice noodles
- 1 lb (454 g) boneless chicken thighs, cut into bite-size pieces
- 3 tbsp (45 ml) vegetable or peanut oil
- 4 large cloves garlic, minced
- 3 bird's eye chiles, very finely chopped (deseeded if desired)
- 3 small shallots, thinly sliced
- 1 cup (150 g) cherry tomatoes, halved
- 2 green onions, cut into 2 in (5 cm) lengths
- 2 cups (packed) Thai holy basil leaves (approx. 1 oz / 30 g)
- 2 tbsp (30 g) nam prik pao (roasted chili paste)
- 2 tbsp (30 ml) oyster sauce
- 1 1/2 tbsp (22 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) fish sauce
- 2 tsp (8 g) sugar
- 2 tbsp (30 ml) water
- salt, to taste
- black pepper, to taste
- Lime wedges, for serving

Instructions

1. Prepare the rice noodles according to package directions for stir-fry use (soak or briefly cook) until pliable but still slightly firm; drain and set aside with a little oil to prevent sticking.
2. Whisk together nam prik pao, oyster sauce, light soy, dark soy, fish sauce, sugar and water in a bowl; set the sauce aside.
3. Heat a wok or large heavy skillet over high heat until very hot, then add 2 tbsp oil and swirl.
4. Add the chicken pieces and spread into a single layer; sear without moving for 1 minute, then stir-fry until just cooked through, about 2–3 minutes total. Transfer chicken to a plate.
5. Return the wok to high heat, add remaining 1 tbsp oil, then add garlic, chiles and shallots; stir-fry 20–30 seconds until fragrant and the shallots begin to soften.
6. Add cherry tomatoes and cook 30–40 seconds until they start to blister and release juice.
7. Return the chicken to the wok, add the drained noodles and pour the prepared sauce over everything; toss constantly for 1–2 minutes, pressing noodles gently so the sauce coats and reduces slightly.
8. Add green onions and most of the basil leaves; toss off the heat until the basil just wilts, seasoning with salt and black pepper to taste.
9. Serve immediately with remaining basil leaves scattered on top and lime wedges at the side.