Nutrition Facts
(per serving)

This recipe has been modified to use gluten-free substitutes while retaining the original flavors.

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Original Recipe:

https://www.recipetineats.com/pad-kee-mao-thai-drunken-noodles/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Gluten-Free Drunken Noodles (Pad Kee Mao)

gluten-free

Ingredients

Noodles

  • 200g dried rice noodles, wide (ensure they are labeled gluten-free)

Stir Fry

  • 2 tbsp oil (use gluten-free oil such as sunflower or avocado oil)
  • 3 large cloves of garlic, minced
  • 2 birds eye chili or Thai chilies, deseeded, very finely chopped
  • 1/2 onion, sliced
  • 200g chicken thighs, cut into bite size pieces (breast ok too)
  • 2 tsp gluten-free fish sauce (or gluten-free soy sauce)
  • 2 green onions, cut into 3cm pieces
  • 1 cup Thai or Thai Holy Basil leaves (sub regular basil)

Sauce

  • 3 tbsp gluten-free oyster sauce
  • 1 1/2 tbsp gluten-free light soy sauce
  • 1 1/2 tbsp gluten-free dark soy sauce
  • 2 tsp sugar
  • 1 tbsp water

Instructions

  1. Prepare noodles per packet directions.
  2. Mix Sauce in a small bowl.
  3. Heat oil in wok or large heavy based skillet over high heat.
  4. Add garlic and chili and cook for 10 seconds. Be careful not to inhale.
  5. Add onion, cook for 1 minute. Add chicken and fish sauce, and fry until cooked, around 2 minutes.
  6. Add green onion, noodles, and sauce, and cook for 1 minute until the sauce reduces and coats the noodles.
  7. Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

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