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Pad Kee Mow (Drunkard's Noodles)
Pad Kee Mow (Drunkard's Noodles)
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Vibrant Thai rice noodles with a flavorful blend of fish sauce, oyster sauce, and soy sauce. Gently cooked vegetables for a satisfying crunch, topped with a hint of heat from red pepper flakes.
Ingredients:
  • 0.25 cup rice vinegar
  • 0.25 cup fish sauce
  • 0.5 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
  • 0.5 yellow onion, sliced
  • 0.5 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
Instructions:
  • Combine rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl and whisk until well blended.
  • Marinate chicken in rice vinegar mixture and set aside as you prepare the remaining ingredients.
  • Soak rice noodles in warm water for about 5 minutes, then drain.
  • In a large skillet or wok over medium heat, sauté garlic and onion in vegetable oil until the onion is soft and translucent, approximately 5 minutes.
  • Turn up the heat to medium-high. Add chicken and marinade to the onion mixture. Cook and stir until chicken is cooked through and the sauce thickens, about 7 to 10 minutes.
  • Combine rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves with the chicken mixture. Cook and stir until the sauce is evenly distributed and the noodles are tender, for an additional 5 minutes.

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