Seed Oil Free Classic Drunken Noodles Pad Kee Mao

Total time35 min

Prep time20 min

Cook time15 min

Seed Oil Free 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)
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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
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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