Drunken Noodles (Pad Kee Mao)

🛒 Ingredients

• Wide Rice Noodles (dried) 60 g · 210 kcal
• Chicken Breast (boneless, skinless) 150 g · 240 kcal
• Vegetable Oil 20 g · 180 kcal
• Garlic 9 g · 13 kcal
• Bird's Eye Chilies (fresh) 6 g · 3 kcal
• Red Bell Pepper (chopped) 75 g · 20 kcal
• Onion (sliced) 40 g · 16 kcal
• Green Beans (trimmed) 50 g · 15 kcal
• Thai Basil Leaves 20 g · 5 kcal
• Light Soy Sauce 25 g · 15 kcal
• Dark Soy Sauce 8 g · 5 kcal
• Fish Sauce 16 g · 10 kcal
• Oyster Sauce 20 g · 20 kcal

👨‍🍳 Instructions

1. Cook the wide rice noodles according to package instructions until tender but still firm (al dente); drain, rinse with cold water, and set aside. Combine light soy sauce, dark soy sauce, fish sauce, oyster sauce, and sugar in a small bowl to make the stir-fry sauce.
2. Heat vegetable oil in a large wok or skillet over high heat. Add garlic and bird's eye chilies, stir-fry for 30 seconds until fragrant.
3. Add chicken breast to the wok and stir-fry until cooked through, about 3-4 minutes. Push the chicken to one side of the wok.
4. Add red bell pepper, onion, and green beans to the empty side of the wok; stir-fry for 2-3 minutes until slightly tender-crisp. Toss with the chicken.
5. Add the cooked rice noodles and the prepared stir-fry sauce to the wok. Toss everything together vigorously for 1-2 minutes, ensuring the noodles are evenly coated.
6. Finally, add fresh Thai basil leaves and toss briefly until just wilted, about 30 seconds. Serve immediately.