Drunken Noodles (Pad Kee Mao)

Photo: Joy · CC BY 2.0 · source

Wide, chewy rice noodles wok-tossed with chicken, peppers, chilies and basil in a bold, savory-sweet sauce.

Ingredients

• 8 oz wide rice noodles
• 1 lb chicken, thinly sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 6 garlic cloves
• 1 to 2 chilies
• 3 tbsp oyster sauce
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 2 eggs
• a big handful of basil

From your pantry: 3 tbsp oil, 1 tbsp brown sugar.

Instructions

1. Soak the noodles in hot water until pliable, about 20 minutes. Drain.
2. Mix the oyster sauce, soy, fish sauce, sugar and 2 tbsp water.
3. Stir-fry the garlic and chilies in the oil for 20 seconds, then the chicken until cooked, 4 minutes. Push aside and scramble the eggs.
4. Add the onion and peppers for 2 minutes, then the noodles and sauce. Toss with tongs until the noodles are tender and caramelized at the edges, 3 minutes.
5. Fold in the basil and serve right away.

Tip: Don't overcrowd the pan. Cook in two batches if your skillet is small.

Nutrition per serving

Good for

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