Pad Kee Mow (Drunkard’s Noodles)

ByElina

Ingredients

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

Directions

  1. Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
  2. Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
  3. Separate rice noodles in warm water, about 5 minutes; drain.
  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.
  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.
  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.

recipes adapted from:allrecipes 

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