Pad Kee Mow (Drunkard's Noodles)
Description
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.
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.