“Contrary to what the name would suggest, the chicken in this noodle dish is not drenched in alcohol,” says Kwoklyn Wan.
“A common theory behind the Thai name (Pad Kee Mao) is that they are simply a perfect recovery dish for the day after the night before.”
Serves: 2
Ingredients
- 400g fresh flat rice noodles (ho fun)
- 2 tablespoons vegetable oil
- 350g boneless skin-on chicken thighs, cut into 2.5cm pieces
- 2 garlic cloves, minced
- thumb-sized piece of ginger, peeled and sliced
- 3 spring onions, cut into 5cm lengths, whites and greens separated
- 300g choy sum, cut into 5cm lengths, stalks and leaves separated
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons chicken stock powder
- 125ml red wine
- 1 tablespoon cornflour mixed with 2 tablespoons water
- 1 teaspoon sesame oil
Method
Place the noodles in a colander or sieve (strainer) and loosen under hot water, drain and set to one side.
Heat a wok with the oil over a medium-high heat, then add the chicken thighs and cook for about 12–18 minutes, turning occasionally until golden brown and cooked through. Now add the garlic and ginger and fry until fragrant, then add the spring onion whites and choy sum stalks along with the oyster sauce, light and dark soy sauces, chicken stock powder and red wine.
Bring to the boil, then add the softened noodles, spring onion greens and choy sum leaves and combine. Give the cornflour mixture a stir and pour into the noodle sauce, mixing continuously until the sauce reaches your desired consistency. Turn off the heat and drizzle with the sesame oil.
One Wok, One Pot by Kwoklyn Wan is published by Quadrille. Photography by Sam Folan.
What’s your favourite thing to add to noodles? Why not share how the recipe works for you in the comments section below?
– With PA
Also read: Wok-Fried Noodles with Beef and Pak Choi
