These 15 Minute Thai chicken drunken noodles, also known as pad kee mow, are classic street food. This recipe is my take on the Thai classic using simple everyday ingredients you can get at Aldi. These noodles are usually very spicy, but since we're skipping take out and making our own, you're in charge of how spicy (or mild) you make the sauce.
Please also note, in no way am I claiming that this recipe is authentic. It isn't. Using only Aldi ingredients it would be impossible to make more recipes authentic. I've taken the ingredients available and created a recipe that is my interpretation of drunken noodles.
15 Minute Drunken Noodles
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- Chicken- I've used boneless, skinless breast, but you can use thigh if prefer that.
- Dark soy sauce- light soy sauce works here too, but I love the fuller flavour of the dark
- Oyster & spring onion sauce- these little packets of oyster sauce are a lifesaver. No waste and no spending too much on a bottle of sauce that sits in your fridge for a year!
- Brown rice noodles- any noodle will work here. Even spaghetti, if that's all you have. Do what you gotta do!
- Stir fry veggies- courgette, red pepper, carrots, red and green onions.
- Jalapeno pepper- feel free to skip this if you don't want these noodles too spicy.
- Herbs- fresh coriander and basil. The traditional basil to use here is Thai basil or Holy basil. But Aldi carries regular basil. So that's what we're using.
- Sriracha hot chilli sauce- It looks like Aldi has made their own version of Sriracha and honestly, it's the most exciting thing that's happened in my life this year!
- Dry roasted peanuts- for topping
Step by step directions
Step 1 & 2
When making a stir fry, which is essentially what these noodles are, it's really important to have all your ingredients ready to go so that nothing overcooks and your 15-minute noodles really only take 15 minutes! Start by making the sauce and boiling the noodles according to the package instructions. Set them both aside until later in the cooking process. This way you can also take some time making sure you get the spice level of your sauce just perfect without the pressure of everything overcooking.
- Start by slicing the red pepper into match sticks. Then use a vegetable peeler to peel ribbons of carrot and courgette. Cut the courgette ribbons in half lengthways, leave the carrot ribbons whole. Slice the red onion into thin half-moons. (Sorry. Pretend that I didn't forget to add them to the photo).
- Dice the chicken and use a non-stick skillet to fry until golden in some olive oil. Yes. Sesame oil would be perfect here, but you guessed it. Aldi doesn't stock it anymore! 🙁
Step 3 & 4
- Add the red onion to the pan and continue to cook over medium-high heat until the onion is soft and starting to turn golden.
- Toss in the rest of the vegetables and stir fry until just starting to soften. This should only take about 2-3 minutes.
Step 5 & 6
- Pour the sauce into the skillet and turn the heat up to high, just to get the sauce to come to a boil very quickly. Stir everything really well.
- Add in the chopped basil and coriander and stir in the cooked noodles. Serve immediately with chopped peanuts and extra basil.
Yup. You can absolutely skip the chicken in this recipe and go with something else like...
- Beef- go with something like a minute steak so it doesn't overcook. Slice it into strips and treat it the same as the chicken.
- Prawns- (a personal fave)- Defrosted, peeled and deveined
- Tofu- cut into cubes and drained of any excess moisture.
- Mushrooms- something really meaty like a breakfast mushroom (Aldi sells those)
Honestly, these noodles keep like a dream. They are absolutely perfect hot and steaming straight from the pan, but they are equally if not more delicious eaten cold out of your best Tupperware containers! Drunken noodles will keep in the fridge for 3-4 days easily. Just use an airtight container.
If you do want to reheat them, just give them a quick zap in the microwave for a minute or 2.
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