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Drunken Noodles (Pad Kee Mao)

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Ingredients
  

For the Sauce:

  • 3 tbsp. oyster sauce
  • 1-½ tbsp. light soy sauce
  • 1-½ tbsp. dark soy sauce
  • 1 - 2 tsp. sriracha, or to taste
  • 1 tsp. granulated sugar, or to taste
  • 1 tsp. fresh garlic, minced

For the Drunken Noodles:

  • 1 tbsp. peanut oil or other neutral oil
  • 2 - 3 bird’s eye chilies, serrano or other hotter peppers, chopped
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 8-ounces chicken breast, chopped
  • 1 tbsp. fish sauce
  • 8 ounces dried rice noodles

For the Extras:

  • 1 cup green onion, chopped
  • 1 cup cherry tomatoes, halved
  • Fresh Thai basil leaves, use a good handful
  • Extra spicy peppers and red chili flakes, for garnish

Instructions
 

To prepare the sauce:

  • In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and garlic; set aside until ready to use.

To prepare the drunken noodles:

  • In a wok, or large pan, heat the peanut oil to high heat.
  • Add the chilies and onion; cook for 2 - 3 minutes to soften.
  • Add the garlic, chicken and fish sauce.
  • Stir to coat and cook another 2 - 3 minutes, or until the chicken is mostly cooked through.
  • Set the rice noodles into boiling water and boil for 2 - 3 minutes until softened, or to the packaging directions.
  • Drain, then stir into the wok or pan.
  • Add the reserved sauce and stir to coat, along with the chopped green onion and cherry tomatoes.
  • Cook 1 - 2 minutes to thicken up.
  • Remove from heat and stir in the basil.
  • Garnish with extra spicy peppers, red chili flakes and serve.

Notes

Heat Factor - hot. You’ll get some very nice heat from the bird’s eye chilies. If you’d like a milder version, dial back on the peppers or use peppers with less heat. Skip the chili flakes. Feel free to add in more for more pronounced heat.