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Drunken Noodles (Pad Kee Mao)

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A vibrant and flavorful Thai dish made with wide rice noodles, sautéed chicken, and fresh vegetables, embodying the colors and tastes of Bangkok.

Ingredients

Scale
  • 8 oz wide rice noodles
  • 1 lb chicken breast, sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 carrot, sliced
  • 1 cup fresh basil leaves
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon chili paste (adjust to taste)
  • Lime wedges for serving

Instructions

  1. Cook the rice noodles according to package instructions, then drain and set aside.
  2. Heat a large wok or skillet over medium-high heat, and add vegetable oil.
  3. Add minced garlic to the oil and stir-fry for 30 seconds until fragrant.
  4. Add sliced chicken to the wok and stir-fry until cooked through.
  5. Toss in the bell pepper and carrot, cooking for an additional 2-3 minutes until softened.
  6. Add the cooked noodles to the pan along with soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Stir to combine all ingredients and heat through.
  7. Remove from heat and add fresh basil, tossing until wilted.
  8. Serve hot with lime wedges on the side.

Notes

For a diabetes-friendly dish, consider using sugar substitutes like stevia or monk fruit.

Nutrition

Find it online: https://www.glutenfreez.com/drunken-noodles/