Drunken Noodles (Pad Kee Mao)
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Noodles:
  • 8 oz dry wide rice noodles
  • 2 Tbsp peanut oil
  • 3 cloves of garlic, minced
  • 2 tsp chili paste (sambal oelek)
  • ½ onion, sliced
  • 8 oz boneless, skinless chicken thighs, cut into bite size pieces
  • 2 tsp fish sauce
  • 4 green onions, cut into 2-inch pieces
  • 1 cup Thai basil (or sweet basil) leaves
Sauce:
  • 3 Tbsp oyster sauce
  • 3 Tbsp low-sodium soy sauce
  • 2 tsp sugar
  • 1 Tbsp water
Instructions
  1. Prepare noodles per packet directions.
  2. Meanwhile, whisk together all sauce in a small bowl until well-combined; set aside.
  3. Heat peanut oil in wok or large- deep skillet over high heat. Once hot, add garlic and chili paste ; cook for 10 seconds. Add onion, cook for 1-2 minutes.
  4. Add chicken and fish sauce, and stir-fry until cooked, about 4-5 minutes.
  5. Add green onion, noodles and sauce and cook for 2 minutes until the sauce reduces and coats the noodles.
  6. Remove from heat and immediately add basil, toss until just wilted. Serve immediately.
Notes
Recipe from Recipe Tin Eats
Nutrition Information
Serving size: ¼ recipe (scant 2 cups) Calories: 380 Fat: 9.3 Carbohydrates: 55.5 Sugar: 7.3 Sodium: 957 Fiber: 1.8 Protein: 17.0 Cholesterol: 49
Recipe by Prevention RD at https://preventionrd.com/2019/09/drunken-noodles-pad-kee-mao/