- sliced chicken breast, ~8-12 oz
- 1 TBS water
- 1 tsp corn starch
- 1/2 tsp low sodium soy sauce
- 1/2 tsp vegetable oil
- 2 TBS water
- 3 TBS low sodium soy sauce
- 2.5 TBS oyster sauce
- 1.5 tsp sugar
- 8 oz flat rice noodles
- 1 shallot, minced
- ~3 cloves garlic, minced
- ginger, minced
- 3 bird's eye peppers (Thai peppers), seeds removed, chopped fine
- 2 scallions, green parts only, cut into 2" pieces
- 1 c. Thai basil, loosely packed (or more--just use however much comes in a bundle)
- splash of Shaoxing wine (2 TBS?)
Mix chicken and associated ingredients. Allow to marinate for up to 20 min.
Heat oil in wok. Stir fry chicken. Remove from pan.
Prepare noodles. Undercook by a bit since they'll cook more in the sauce.
Saute shallot for several minutes until soft. Add garlic, ginger, and pepper and saute for another minute. Add scallions, basil, and Shaoxing wine. Cook for 30 sec.
Add chicken, noodles, and sauce to pan. Stir fry at high heat until sauce is evenly dispersed.
Notes:
Next time try preparing everything except noodles, so that noodles can be immediately stir fried as soon as they're boiled.
Recipe modified from https://www.recipetineats.com/pad-kee-mao-thai-drunken-noodles/ and https://thewoksoflife.com/2016/03/drunken-noodles-pad-kee-mao/
