Drunken Noodles (Pad Kee Mao)

Ingredients

• 8 oz wide rice noodles
• 2 Tbsp sesame oil (or canola)
• 2 shallots, chopped
• 2 carrots, thinly sliced
• 1 lb chicken breast
• 3 large cloves of garlic, minced
• 1/2 teaspoon fresh minced ginger
• 1 zucchini, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 green onions, chopped
• 1 roma tomatoes, sliced
• 1 cup fresh Thai basil leaves, roughly chopped

For the sauce:

• 3 Tbsp oyster sauce
• 1/3 cup low sodium soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar
• 2 Tbsp water
• 1 teaspoon Thai red chili paste, to taste (or substitute sriracha or crushed red pepper flakes)

Instructions

1. Cook noodles according to package instructions.
2. Mix sauce in a small bowl and set aside.
3. Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper, cooking until it’s cooked through. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
4. Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
5. Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

Tips

• Use fresh Thai basil for the most authentic flavor.
• Cut and prepare all ingredients before starting, the dish comes together quickly.
• Adjust spice level by increasing or decreasing the amount of Thai chilies and chili garlic sauce.

Modifications

• Substitute tofu, shrimp, or beef for chicken.
• Use sweet basil if Thai basil is unavailable.
• Substitute jalapeno pepper or red pepper flakes for Thai chilies.
• Use tamari or coconut aminos in place of soy sauce for a gluten-free option.
• Add additional vegetables such as carrots, mushrooms, or snap peas.