Pad Kee Mao (Drunken Noodles)

Ingredients

• 10 oz fresh rice noodles (wide variety)
• 2.5 chicken thighs (sliced into cubes; about 2-3 thighs)
• Thai chilis (to preferred spice level)
• 7.5 cloves garlic (about 5-10 cloves)
• 1 handful Thai basil (or holy basil if available)
• 2 green onions (sliced)
• 0.5 bell pepper (sliced)
• 0.25 onion (sliced)
• 1 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce (divided (some for marinade, some for sauce))
• 2 tsp white pepper (divided (some for marinade, some for sauce))
• 1 tbsp palm sugar
• MSG (optional)
• 2 tbsp cooking oil (for frying, divided)

Steps

1. 1

   Slice the chicken thighs into bite-sized cubes. Place them in a bowl and marinate for a couple of minutes with a splash of dark soy sauce and a portion of the white pepper.

2. 2

   Using a mortar and pestle, pound the garlic cloves and Thai chilis together to make a coarse paste. Alternatively, you can mince them finely together.

3. 3

   Heat a small amount of oil in a pan or wok over high heat. Add the chicken and cook all the way through until browned and fully cooked. Remove the chicken from the pan and set aside.

4. 4

   Add more oil to the same pan. Add the chili-garlic paste and sauté until it becomes very fragrant, being careful not to burn the garlic.

5. 5

   Add the sliced onions, bell pepper, and green onions to the pan. Toss together and sauté until the onions begin to sweat and soften slightly.

6. 6

   Add the cooked chicken back into the pan along with the fresh rice noodles.

7. 7

   Add the sauce components (oyster sauce, fish sauce, light soy sauce, dark soy sauce, remaining white pepper, palm sugar, and MSG if using). You can whisk these together beforehand or add them directly to the pan.

8. 8

   Mix everything well to coat the noodles and chicken in the sauce. Use a gentle tossing motion to avoid breaking the delicate fresh rice noodles.

9. 9

   Turn off the heat. Add the handful of Thai basil and toss together until the basil is just wilted from the residual heat.

10. 10

    Serve immediately while hot.

Notes

Adjust the flavors to your taste: add more fish sauce or light soy sauce if it isn't salty enough. Dark soy sauce is primarily for the deep color, while oyster sauce provides sweetness and umami.

Nutrition per serving

• main
• Thai
• spicy
• noodles
• stir-fry
• chicken
• dinner