Authentic Pad Kee Mao (Drunken Noodles) with Chicken and Basil

asian basil chicken dinner fresh lunch meal savory spicy thai vegan

Ingredients:

Chicken and Marinade:

8 oz. chicken breast, cut into small bite-sized pieces
1 garlic clove, minced
1 TBS tamari or soy sauce
1 TBS oyster sauce
1 TBS sesame oil
1/4 tsp black pepper

Noodle Sauce:

2 TBS oyster sauce
1 TBS tamari or soy sauce
1 TBS sugar
1 tsp fish sauce

Stir Fry:

3 TBS peanut oil
3 garlic cloves, minced
3-4 Thai red chilis (1 chili = mild, 2 chilis = medium, 3 chilis = med spicy, 4 chilis = spicy hot)
1/4 to 1/2 sweet onion, sliced long
1/2 red pepper, sliced long
2 green onions, chopped into 1-inch pieces
2 eggs
16 oz. fresh rice noodles

Finish:

1 cup fresh basil leaves
1 TBS rice vinegar

Instructions:

Marinate Chicken: Mix chicken with marinade ingredients and refrigerate for at least 15 minutes.
Prepare Sauce: Combine noodle sauce ingredients and set aside.
Prepare Noodles: Separate fresh noodles or cook dry noodles as per package instructions. Toss in oil to prevent sticking.
Stir Fry Aromatics: Heat 1 TBS oil in a wok over medium-high heat. Add garlic and chilis, stir fry for 1 minute.
Cook Veggies: Add onions and peppers, stir fry for 1-2 minutes. Transfer to a bowl.
Cook Chicken: Stir fry chicken for 4 minutes until cooked through. Add to the bowl with veggies.
Cook Eggs: Add 1 TBS oil to the wok, scramble eggs, then add green onions. Stir fry for 1-2 minutes, then add to the bowl.
Cook Noodles: Add 1 TBS oil to the wok, sear noodles for 2-3 minutes until charred. Add sauce and stir fry for 1-2 minutes.
Combine Ingredients: Return chicken, eggs, and veggies to the wok. Stir fry for 1-2 minutes until heated through. Stir in vinegar and basil. Enjoy!

⏲ Prep Time: 20 minutes
⏲ Cook Time: 15 minutes

🌱 Vegan Modifications: Replace chicken with extra veggies or tofu. Use vegetarian oyster sauce and vegetarian fish sauce. Omit eggs.

Serves: 2-3 people