Drunken Noodles (Pad Kee Mao) (Print Version)

# Ingredients:

→ Noodles

01 - 8 ounces wide rice noodles

→ Sauce

02 - 3 tablespoons oyster sauce
03 - 2 tablespoons soy sauce
04 - 1 tablespoon dark soy sauce
05 - 1 tablespoon fish sauce
06 - 1 tablespoon brown sugar
07 - 2 teaspoons lime juice
08 - 1 tablespoon water

→ Stir-Fry

09 - 2 tablespoons vegetable oil
10 - 4 cloves garlic, minced
11 - 2-3 Thai red chilies, sliced
12 - 1 pound chicken thighs, cut into bite-size pieces
13 - 1 small onion, sliced
14 - 1 red bell pepper, sliced
15 - 1 cup broccoli florets
16 - 1 carrot, julienned
17 - 2 green onions, cut into 2-inch pieces
18 - 1 cup fresh Thai basil leaves
19 - Lime wedges for serving

# Instructions:

01 - Soak rice noodles in warm water 15-20 minutes until soft. Drain and set aside.
02 - Whisk together all sauce ingredients until sugar dissolves.
03 - Stir-fry garlic and chilies 30 seconds. Add chicken, cook 5-6 minutes until browned.
04 - Add onion, peppers, broccoli, and carrot. Stir-fry 3-4 minutes until crisp-tender.
05 - Add noodles and sauce. Toss gently 2-3 minutes until noodles are tender.
06 - Stir in green onions and basil until wilted. Serve with lime wedges.

# Notes:

01 - Use Thai basil for authentic flavor
02 - Adjust chilies for desired heat
03 - Stir noodles gently to prevent breaking

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