Pad Kee Mow aka Drunken Noodles

Inspiration: AllRecipes

The palm sugar can be substituted by regular sugar if you can't find any. What IS important, however, is pairing this dish with a Riesling. The freshness of the wine will accompany the spice while offering a refreshing palate-cleanser in between bites.

Ingredients

¼ cup rice vinegar ¼ cup fish sauce ½ small lime, juiced 1 tbsp palm sugar 1 tbsp red pepper flakes 1 tsp ground black pepper 2 boneless, skinless chicken breasts, thinly sliced 1 package dried rice noodles 3 tbsp vegetable oil 4 cloves garlic, finely chopped 1 yellow onion, sliced ½ cup oyster sauce 2 tbsp soy sauce 1 red bell pepper, sliced 2 small tomatoes, seeded and sliced 4 green onions, chopped 2 cups fresh basil leaves

Preparation

1. Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl

2. Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients

3. Separate rice noodles in warm water, about 10 minutes; drain

4. Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes

5. Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes

6. Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more