Nitrate & Nitrite Free Pad Kee Mao (Drunken Noodles)
Total time35 min
Prep time20 min
Cook time15 min
4.9(17)
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Learn more āIngredients
4 servings
For the noodles
- 14 oz wide dried rice noodles (sen yai or rice stick noodles)
For the sauce
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp white pepper
For the stir-fry
- 3 tbsp neutral oil (such as vegetable oil or canola oil), divided
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 4 cloves garlic, minced
- 2ā4 thai bird's eye chilies, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cups fresh thai basil leaves, loosely packed
- 2 large eggs
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Soak the rice noodles in a large bowl of room-temperature water for 20ā30 minutes, until pliable and opaque but not fully soft ā they should still have a slight resistance when bent. Drain and set aside.
- 2
In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, dark soy sauce, sugar, and white pepper until the sugar dissolves. Set aside.
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