Pregnancy Friendly Pad Kee Mao (Drunken Noodles)

Total time35 min

Prep time20 min

Cook time15 min

Pregnancy Friendly Pad Kee Mao (Drunken Noodles)

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 rice stick noodles)
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 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
2–4 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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.

For serving

lime wedges, 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, soy sauce, fish sauce, dark soy sauce, sugar, and white pepper until the sugar dissolves. Set aside.

Want the full recipe?

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