There may be a lot of prep time in this recipe, but this easily customizable take on Thai pad kee mao (drunken noodles) cooks up quickly and will delight everyone at your table.
Preparation Time
45 mins
Cooking Time
15 mins
Total Time
60 mins
Calories
525 Calories
Recipe Instructions
Step 1
Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.
Step 2
Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.
Step 3
Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.
Step 4
Meanwhile, combine ginger, garlic, and basil in a small bowl.
Step 5
Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.
Step 6
Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.
Step 7
Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.
Step 8
Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.
Step 9
Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.
Ingredients
1 teaspoon ground white pepper
2 tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon soy sauce
3 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon rice vinegar
4 cloves garlic, finely chopped
1 (8 ounce) package bean sprouts
2 tablespoons finely chopped fresh ginger
2 tablespoons minced habanero pepper
1 (16 ounce) package flat rice noodles, such as pad thai
10 leaves basil, cut chiffonade style
4 medium scallions
3 small heads baby bok choy, thinly sliced
1 (8 ounce) package snow peas, thinly sliced
1 large red bell pepper, cut into thin matchsticks
1 medium yellow onion, cut into thin slivers
1 medium lime, cut into wedges
0.25 cup fish sauce
0.25 cup oyster sauce
0.25 cup vegetable oil, plus more if needed
2.5 pounds skinless, boneless chicken breast, cut into strips
