SEARCH :

Drunken Bee Hoon (Pad Kee Mao)

Published on 24th May 2023 In |

Recipe Rating

  • (0 /5)
  • (0 Rating)

Ingredients

  • 2 pcs Bihun Urai
  • 250 g chicken thighs, slice
  • 5 pcs baby corn, split in half
  • 5 shallots, sliced
  • 3 cloves garlic, sliced
  • ¼ tsp grated ginger
  • 1 scallion, julienned
  • 4 red chili, deseeded and julienned
  • A bunch lime basil
  • Cooking oil
  • For Chicken Marinade:
  • 2 tbsp soy sauce
  • 1 tbsp oil
  • 1 tbsp cornstarch
  • For Sauce:
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp sweet soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp oyster sauce
  • pinch ground white pepper

Instructions

  • 1. Cook Bihun URAI according to instructions on pack. Set aside
  • 2. Make chicken: in a bowl, mix the chicken with the marinade. Mix until the chicken is evenly coated. Set aside.
  • 3. Make sauce: in a small bowl, stir together brown sugar, soy sauces, fish sauce, oyster sauce, and white pepper set aside
  • 4. Heat oil in wok pan over medium-high heat, Add the chicken, and sear until changed color then remove from the wok and set aside.
  • 5. In the same wok, add oil along with shallot, garlic, and ginger. Stir fry until fragrant and add scallions, chili peppers and baby corn. Stir again for another seconds then add in bihun urai and pre-cooked chicken.
  • 6. Next, add the sauce mixture, stir on the high heat until the Bihun are uniform in color.
  • 7. Serve immediately.
  • Servings : 2
  • Ingredient :

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

Comments are closed.