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Drunken Noodles with Chicken

Take on the takeout with a quick and easy recipe for homemade drunken noodles (Pad Kee Mao) with chicken and fresh Thai basil.
4.64 from 11 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients  

For the sauce:

  • 3 Tablespoons oyster sauce
  • 3 Tablespoons soy sauce
  • 2 Tablespoons fish sauce
  • 3 Tablespoons sugar
  • 1 teaspoon white pepper
  • 6 cloves garlic, thinly sliced
  • 1 Tablespoon cornstarch

For the stir-fry:

  • 2 Tablespoons vegetable oil
  • 1 pound chicken breasts, thinly sliced
  • 2 to 4 birds eye chilies, thinly sliced (optional)
  • 1/2 cup thinly sliced onions
  • 2 cups broccoli florets
  • 1 red bell pepper, cut into thin strips
  • 2 large eggs, lightly beaten
  • 12 oz. fresh rice noodles (See Note)
  • 4 scallions, chopped
  • 1 cup loosely packed Thai basil

Instructions 

Make the sauce:

  • In a small bowl, whisk together all of the ingredients for the sauce and set it aside. 

Make the stir-fry:

  • Add the vegetable oil to a large sauté pan or wok set over high heat. Once the oil is smoking, add the sliced chicken and cook it until it is browned and cooked through.
  • Push the chicken to one side of the pan, then add the chilies (optional), broccoli, bell pepper and onion. Stir-fry the ingredients together until the onion is translucent and the broccoli is fork-tender. 
  • Push all the ingredients to one side of the pan and add the beaten eggs. Lightly scramble, stirring, until they are cooked through, then push all of the ingredients to one side of the pan and add the noodles. 
  • Cook the noodles, stirring constantly, until they are slightly browned on the edges then add the sauce and basil and stir together until sauce heats through and thickens slightly. Garnish with scallions and serve immediately. 

Note:

  • Fresh wide rice noodles can be purchased at Asian specialty markets. If you cannot find them, you can substitute any other variety of noodle, such as tagliatelle or linguine for a less authentic but equally as delicious noodle dish. 
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