Drunken Noodles (Pad Kee Mao)
Fast, fiery, and full of rich Thai flavor, these drunken noodles satisfy in under 30 minutes with succulent chicken, bold spices, and fresh basil.
Equipment
- 1 Pressure Cooker with sauté and high pressure setting
Ingredients
Main Ingredients
- 8 oz wide rice noodles soak ahead
- 2 tablespoon sesame oil or canola
- 2 shallots chopped
- 2 carrots thinly sliced
- 1 large chicken breast chopped
- 3 cloves garlic minced
- 0.5 teaspoon fresh ginger minced
- 1 zucchini thinly sliced
- 1 green bell pepper thinly sliced
- 2 green onions chopped
- 1 roma tomato sliced
- 1 cup Thai Holy Basil leaves roughly chopped, or regular basil
- 3 tablespoon oyster sauce
- ⅓ cup low sodium soy sauce
- 2 teaspoon fish sauce
- 2 teaspoon brown sugar
- 2 tablespoon water
- 1 teaspoon Thai red chili paste adjust to taste
Instructions
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Turn pressure cooker to sauté mode. Heat sesame oil, add shallots and carrots. Sauté for 2-3 minutes.
- Add chopped chicken. Cook for 5-7 minutes until cooked through.
- Stir in minced garlic and ginger. Cook 1 minute until fragrant.
- Add zucchini, bell pepper, and green onions. Cook for 3-4 minutes until tender-crisp.
- Add cooked noodles. Pour in sauce made from oyster sauce, soy sauce, fish sauce, brown sugar, water, chili paste. Stir well.
- Seal pressure cooker. Cook on high pressure for 3 minutes.
- Allow natural pressure release for 5 minutes, then quick release remaining pressure.
- Open lid, toss everything together and stir in basil.
- Serve hot with extra green onions and basil if desired.
Notes
Make it vegetarian by swapping chicken for tofu and omitting fish sauce. Adjust chili paste to preferred spice level.