Pad Kee Mow (Drunkard's Noodles)

This Thai-inspired rice noodle dish is seasoned with fish sauce, oyster sauce, and soy sauce. Red pepper flakes add a bit of heat, while barely cooked veggies add color and crunch.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 301 Calories

Ingredients

• 3 tablespoons vegetable oil
• 1 teaspoon ground black pepper
• 2 tablespoons soy sauce
• 1 red bell pepper, sliced
• 4 green onions, chopped
• 4 cloves garlic, finely chopped
• 1 (16 ounce) package fresh rice noodles
• 1 tablespoon palm sugar
• 2 skinless, boneless chicken breast halves, thinly sliced
• 1 tablespoon red pepper flakes, or more to taste
• warm water, as needed
• 2 small tomatoes, seeded and sliced
• 2 cups fresh Thai basil leaves
• 0.25 cup rice vinegar
• 0.5 small lime, juiced
• 0.25 cup fish sauce
• 0.5 yellow onion, sliced
• 0.5 cup oyster sauce

Recipe Instructions

Step 1

Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.

Step 2

Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.

Step 3

Separate rice noodles in warm water, about 5 minutes; drain.

Step 4

Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.

Step 5

Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.

Step 6

Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.