Pad Kee Mao (Drunken Noodles)

🛒 Ingredients

• Chicken Breast 150 g · 165 kcal
• Wide Rice Noodles 120 g · 432 kcal
• Red Bell Pepper 70 g · 21 kcal
• Green Beans 70 g · 21 kcal
• Onion 50 g · 20 kcal
• Garlic 10 g · 15 kcal
• Thai Chilies 5 g · 2 kcal
• Holy Basil Leaves 15 g · 3 kcal
• Vegetable Oil 15 g · 130 kcal
• Oyster Sauce 20 g · 20 kcal
• Fish Sauce 15 g · 7 kcal
• Dark Soy Sauce 5 g · 5 kcal
• Light Soy Sauce 15 g · 15 kcal
• White Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Soak wide rice noodles in warm water for 15-20 minutes until pliable, then drain and set aside. Slice chicken breast into thin pieces and prepare all vegetables by slicing bell peppers and onions, trimming green beans, mincing garlic and chilies.
2. In a small bowl, whisk together oyster sauce, fish sauce, dark soy sauce, light soy sauce, and white pepper to create the sauce.
3. Heat vegetable oil in a large wok or skillet over high heat until smoking. Add minced garlic and chilies and stir-fry briefly until fragrant, about 15-30 seconds.
4. Add chicken and stir-fry until cooked through and lightly browned, breaking up any large pieces. Push chicken to one side of the wok.
5. Add bell peppers, onions, and green beans to the empty side of the wok and stir-fry for 2-3 minutes until slightly tender-crisp. Combine with the chicken.
6. Add the drained wide rice noodles and pour the prepared sauce over everything. Toss vigorously to ensure all ingredients are evenly coated with the sauce.
7. Finally, add the holy basil leaves and toss for another 30 seconds until the basil is slightly wilted but still vibrant. Serve immediately.