Thai Style Drunken Noodles (Pad Kee Mao)

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 tablespoon oyster sauce

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 teaspoon fish sauce

1 teaspoon black pepper

1 tablespoon palm sugar or brown sugar

¼ cup water

7 ounces wide rice noodles

2 tablespoons oil

1 tablespoon garlic (minced)

1 tablespoon ginger (minced)

1 onion (chopped)

¾ pound chicken thighs (thinly sliced)

1 green bell pepper (sliced)

1 red bell pepper (sliced)

2 fresh chilis (chopped)

1 cup fresh Thai basil

Directions

Cook noodles according to package instructions, drain, and set aside.

In a small bowl, mix all the sauce ingredients.

Heat oil in a large skillet or wok. Add garlic and ginger, stir-frying for a few seconds.

Add chicken, cooking until done. Add bell peppers and chilis, stir-frying for 2-3 minutes.

Add noodles, sauce, and Thai basil. Toss everything together for a minute or two.

Serve immediately.

Nutrition

• Calories: 480 kcal
• Total Fat: 21 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.1 g
• Cholesterol: 83 mg
• Sodium: 1156 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 18 g