Pad Kee Mow aka Drunken Noodles

Palm sugar can be swapped for regular sugar. What’s important is pairing this with a Riesling — the freshness cuts the spice and cleans the palate between bites.

Ingredients

1/4 cup rice vinegar

1/4 cup fish sauce

1/2 small lime, juiced

1 tbsp palm sugar (or granulated sugar)

1 tbsp red pepper flakes

1 tsp freshly ground black pepper

2 boneless, skinless chicken breasts, thinly sliced

8 oz dried wide rice noodles

3 tbsp vegetable oil

4 garlic cloves, finely chopped

1 yellow onion, sliced

1/2 cup oyster sauce

2 tbsp soy sauce

1 red bell pepper, sliced

2 small tomatoes, seeded and sliced

4 scallions, roughly chopped

2 cups fresh basil leaves

Preparation

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

2. Add the chicken to the marinade and toss to coat. Set aside while you prepare the remaining ingredients.

3. Soak the rice noodles in warm water until pliable, about 10 minutes. Drain and set aside.

4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook, stirring constantly, until the onion is softened and translucent, about 5 minutes.

5. Add the chicken and marinade to the skillet. Cook, stirring frequently, until the chicken is cooked through to 165°F and the sauce begins to thicken, 7–10 minutes.

6. Add the noodles, oyster sauce, soy sauce, bell pepper, tomatoes, and scallions to the skillet. Cook, tossing with tongs, until the noodles are tender and the sauce coats everything evenly, about 5 minutes. Remove from heat, fold in the fresh basil, and serve immediately.

Notes

Inspired by AllRecipes.