Pad Kee Mao (Thai Drunken Noodles)

Ingredients

For the Chicken and Aromatics

3 boneless chicken thighs, sliced into bite-sized pieces
1 tablespoon light soy sauce, for marinating
1/2 teaspoon white pepper, for marinating
5-10 cloves garlic, minced or pounded
to preference Thai chilis, minced or pounded with garlic
1/4 onion, sliced
1/2 bell pepper, sliced (preferably red and green)
5 stalks green onion whites, sliced
1 handful Thai basil
2 tablespoons vegetable oil, divided, as needed for cooking

For the Sauce

1 tablespoon oyster sauce
2 tablespoons light soy sauce
2 tablespoons fish sauce
1 tablespoon dark soy sauce, for color
2 teaspoons white pepper
1 tablespoon palm sugar
1/4 teaspoon MSG, optional

For the Noodles

1 pound fresh wide rice noodles, separated if clumpy

Instructions

1
Slice the boneless chicken thighs into bite-sized pieces. In a medium bowl, combine the sliced chicken with 1 tablespoon of light soy sauce and 1/2 teaspoon of white pepper. Mix well to coat the chicken. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
2
While the chicken marinates, prepare the chili-garlic paste. In a mortar and pestle, pound the 5-10 cloves of garlic and Thai chilis (to your preference) until a coarse paste is formed. Alternatively, finely mince them together.
⏱️ 5 min
3
Prepare the sauce by combining oyster sauce, 2 tablespoons light soy sauce, fish sauce, dark soy sauce, 2 teaspoons white pepper, palm sugar, and optional MSG in a small bowl. Whisk until the palm sugar is dissolved. Set aside.
⏱️ 3 min
4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until it is fully cooked through and lightly browned, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside in a clean bowl.
⏱️ 7 min
5
Add another 1 tablespoon of vegetable oil to the same pan. Add the chili-garlic paste and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
6
Add the sliced onion, bell pepper, and green onion whites to the pan. Sauté for 2-3 minutes until the vegetables are slightly softened but still have a bite.
⏱️ 3 min
7
Return the cooked chicken to the pan. Add the fresh wide rice noodles. Pour the prepared sauce evenly over the noodles and other ingredients.
⏱️ 1 min
8
Toss everything together vigorously using tongs or spatulas, ensuring the noodles, chicken, and vegetables are thoroughly coated with the sauce. Continue to cook for 2-3 minutes, allowing the noodles to absorb the flavors.
⏱️ 3 min
9
Turn off the heat. Add the handful of Thai basil to the pan. Toss one last time until the basil is wilted and incorporated.
⏱️ 1 min
10
Plate the Pad Kee Mao immediately and serve hot. Adjust seasoning with more fish sauce or light soy sauce if desired.