Ingredients:
For the Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp brown sugar
1 tsp rice vinegar
1/2 tsp chili flakes (adjust for spice preference)
For the Noodles:
8 oz wide rice noodles
2 tbsp vegetable oil
1 lb boneless, skinless chicken breast, sliced thin
3 cloves garlic, minced
1-inch piece ginger, minced
2-3 Thai bird’s eye chilies, sliced (adjust for spice level)
1/2 cup bell peppers, sliced
1/4 cup carrots, julienned
1/2 cup Thai basil leaves
2 green onions, chopped
Procedure
In a small bowl, whisk together all sauce ingredients and set aside.
Cook the rice noodles according to the package instructions. Drain and set aside.
Heat vegetable oil in a large pan or wok over medium-high heat. Add sliced chicken and cook for 4-5 minutes until golden brown. Remove from the pan and set aside.
In the same pan, add garlic, ginger, and Thai chilies. Stir-fry for 30 seconds until fragrant.
Add bell peppers and carrots, cooking for another 2 minutes until slightly tender.
Return the cooked chicken to the pan, then pour in the sauce. Stir well to combine.
Toss in the cooked noodles and mix until evenly coated.
Remove from heat and stir in Thai basil leaves and green onions. Serve immediately!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 430 kcal | Servings: 4 servings
Authentic Drunken Noodles (Pad Kee Mao)
