Drunken Noodles (Pad Kee Mao)

Ingredients

• 200 g Wide rice noodles (dried)
• 250 g Chicken breast, thinly sliced (or tofu)
• 4 cloves Garlic, minced
• 3 Thai bird's eye chilies, sliced
• 3 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 cup Thai basil leaves
• 1 Bell pepper, sliced
• 2 tbsp Vegetable oil
• 1 tsp Sugar
• 2 Lime wedges(optional)

Instructions

1. 1

   Soak the rice noodles in hot water for 10 minutes until pliable but still firm, then drain and set aside. (Prep: ~15 minutes total including slicing chicken and vegetables.)

2. 2

   Whisk together soy sauce, oyster sauce, fish sauce, and sugar in a small bowl to make the sauce.

3. 3

   Heat oil in a wok over high heat. Add garlic and chilies and stir-fry for 30 seconds until fragrant.

4. 4

   Add the chicken and stir-fry for 3-4 minutes until nearly cooked through.

5. 5

   Add bell pepper and noodles, pour in the sauce, and toss constantly for 2-3 minutes until noodles are tender and coated.

6. 6

   Remove from heat, stir in Thai basil until wilted, and serve immediately with lime wedges. (Cook time: ~10 minutes.)