Pad Kee Mao (Drunken Noodles)

Ingredients

For the Chicken and Vegetables

10 ounces fresh wide rice noodles
2 boneless, skinless chicken thighs, about 1 pound, sliced into 1-inch cubes
3 Thai chilis, or to preferred spice level, minced
8 cloves garlic, minced
1 handful Thai basil, or holy basil
3 green onions, sliced into 1-inch pieces
1/2 bell pepper, any color, thinly sliced
1/4 yellow onion, thinly sliced
2 tablespoons vegetable oil, plus more as needed for cooking

For the Chicken Marinade

1/2 teaspoon dark soy sauce
1/4 teaspoon white pepper

For the Sauce

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

Instructions

1
Prepare the chicken: Slice the boneless, skinless chicken thighs into 1-inch cubes. In a medium bowl, marinate the chicken with 1/2 teaspoon dark soy sauce and 1/4 teaspoon white pepper. Set aside for a few minutes while you prepare other ingredients.
⏱️ 5 min
2
Prepare the chili-garlic paste: Using a mortar and pestle, pound the Thai chilis and garlic cloves together until a coarse paste forms. Alternatively, finely mince them together with a knife.
⏱️ 5 min
3
Prepare the sauce: In a small bowl, whisk together the oyster sauce, fish sauce, light soy sauce, 1 tablespoon dark soy sauce, 2 teaspoons white pepper, palm sugar, and optional MSG until the sugar is dissolved. Set aside.
⏱️ 3 min
4
Cook the chicken: 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 chicken from the wok and set aside on a plate.
⏱️ 7 min
5
Sauté the aromatics and vegetables: Add another 1 tablespoon of vegetable oil to the same wok (add more if needed). Add the chili-garlic paste and sauté for 1-2 minutes until fragrant. Add the sliced yellow onion, bell pepper, and green onions. Toss and cook for 2-3 minutes until the onions begin to soften.
⏱️ 5 min
6
Combine and cook noodles: Return the cooked chicken to the wok. Add the fresh wide rice noodles. Pour the prepared sauce evenly over the noodles and ingredients. Using tongs or spatulas, gently mix everything together, being careful not to break the noodles, until all ingredients are well coated and the noodles are heated through, about 2-3 minutes.
⏱️ 5 min
7
Finish with basil: Turn off the heat. Add the handful of Thai basil leaves to the wok. Toss everything together one last time until the basil is slightly wilted. Taste and adjust seasoning if necessary (add more fish sauce for saltiness, a pinch more sugar for sweetness).
⏱️ 2 min
8
Serve immediately and enjoy your Pad Kee Mao!
⏱️ 1 min