High Fructose Corn Syrup Free Classic Drunken Noodles Pad Kee Mao

Total time35 min

Prep time20 min

Cook time15 min

High Fructose Corn Syrup Free Classic Drunken Noodles Pad Kee Mao

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the noodles

14 oz wide dried rice noodles (sen yai or pad thai-width)
Thai Kitchen Gluten Free Stir Fry Rice Noodles 14oz Annie Chun's Gluten Free Rice Noodles Pad Thai A Taste of Thai Linguine Rice Noodles Ocean's Halo Organic Rice Noodles Pad Thai Brown Rice Noodles
See all

For the sauce

3 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp sugar

For the stir-fry

1 lb boneless, skinless chicken breast, thinly sliced against the grain
3 tbsp neutral oil (such as vegetable oil or canola oil), divided
4 cloves garlic, minced
2–4 fresh thai chilies (bird's eye), thinly sliced
1 medium red bell pepper, thinly sliced
2 large eggs
1 ½ cups fresh thai basil leaves, loosely packed

For serving

lime wedges, for serving (optional)
sliced fresh chilies, for serving (optional)

Instructions

1
Soak the rice noodles in a large bowl of room-temperature water for 20–30 minutes, until pliable and opaque but not fully soft — they should still have a slight resistance when bent. Drain and set aside.
2
In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar until the sugar dissolves. Set the sauce aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!