Drunken Noodles (Pad Kee Mao)

Ingredients

• 12 oz wide fresh rice noodles (or dried, soaked)
• 12 oz boneless chicken thighs, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 4 tablespoons vegetable oil, divided
• 5 cloves garlic, minced
• 3 Thai chilies, thinly sliced (or 1 to 2 jalapenos)
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves, packed
• 2 eggs (optional, for a side of fried egg)

Instructions

1. If using fresh wide rice noodles, gently separate the sheets or strands with your hands under cool water to loosen them without tearing; fresh rice noodles are delicate and tear easily if handled roughly.
2. If using dried wide rice noodles, soak them in room temperature water for 30 minutes until pliable but still firm, then drain well.
3. In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar; set the sauce aside.
4. Heat 2 tablespoons of the vegetable oil in a large wok or wide skillet over high heat until it shimmers and just barely starts to smoke.
5. Add the sliced chicken in a single layer and let it sear undisturbed for 1 minute, then stir-fry for another 2 to 3 minutes until it reaches an internal temperature of 165 F and is no longer pink. Remove to a plate.
6. Add the remaining 2 tablespoons oil to the same wok. Add the garlic and sliced chilies and stir-fry for 20 to 30 seconds until fragrant, adjusting the chili amount to your desired spice level.
7. Add the bell pepper and stir-fry for 1 to 2 minutes until it just starts to soften but still has crunch.
8. Return the chicken to the wok, then add the noodles on top, being gentle since wide rice noodles tear more easily than thinner varieties.
9. Pour the sauce evenly over everything. Using a wide spatula, fold and toss the noodles (rather than stirring aggressively) for 2 to 3 minutes over high heat, until they turn glossy, evenly coated, and slightly charred in spots - those little browned patches are a sign of good wok heat and add smoky flavor.
10. Taste a noodle for doneness - it should be soft and pliable with no hard or chalky center. If still firm, add a tablespoon of water, cover briefly, and steam for 1 minute.
11. Turn off the heat and fold in the Thai basil leaves just until wilted from the residual heat, about 15 to 20 seconds - adding it too early will turn the leaves dark and bitter.
12. Serve immediately, optionally topped with a crispy fried egg cooked separately in a hot skillet with the remaining oil until the white is set and the yolk is still runny.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.