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–+ servings

Pad Kee Mow (Thai Drunken Noodles) with Chicken

Serving Size: 10
Traditional Thai favorite. Can be made with chicken, beef, pork or tofu

Recipe by: Syd Bailey

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wok

Ingredients

  • 2 tablespoon avocado oil or avocado oil
  • 1 pound dry rice noodle cooked
  • 1 tablespoon soy sauce
  • 1 cup onion sliced
  • 4 clove garlic minced
  • 1 cup green onion chopped
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 2 ½ pounds boneless skinless chicken thigh thinly sliced
  • 1 cup cherry tomato
  • 2 stem fresh basil torn

Sauce

  • ½ cup oyster sauce
  • ⅓ cup rice vinegar
  • 3 tablespoon fish sauce
  • 3 tablespoon palm sugar
  • 3 tablespoon lime juice about 1 large lime
  • 1 tablespoon chili sauce Sambal Olek

Instructions

Sauce

  • Combine ingredients in mixing bowl and whisk thoroughly

Noodles

  • Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
  • When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
  • Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
  • Add chicken and cook until slightly browned.
  • Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers until softened slightly.
  • Add noodles, sauce, tomatoes and torn basil to skillet and stir fry over high heat for 2 -3 minutes
  • Garnish with more basil if desired
Reheating Instructions
stier fry in wok for 5 minutes until heated through

Nutrition

Calories: 208kcal | Carbohydrates: 11g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 975mg | Potassium: 474mg | Fiber: 1g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 33mg | Calcium: 34mg | Iron: 1mg