Red Meat Allergy Friendly Classic Drunken Noodles Pad Kee Mao

Total time35 min

Prep time20 min

Cook time15 min

4.5

(8)

Red Meat Allergy Friendly Classic Drunken Noodles Pad Kee Mao

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Ingredients

4 servings

For the noodles

14 oz wide dried rice noodles (sen yai or pad thai-width)

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.

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