Drunken Noodles Pad Kee Mao (Print Version)

# Ingredients:

→ Main Ingredients

01 - 250g medium wide dried rice noodles
02 - 250g chicken thighs or breast, thinly sliced
03 - 3 tablespoons vegetable or canola oil, divided
04 - 1 tablespoon minced garlic
05 - 1/2 onion, sliced
06 - 2-3 Thai red chili peppers
07 - 4-5 baby bok choy
08 - 1 cup holy basil leaves
09 - 1 teaspoon soy sauce (for marinating chicken)

→ Stir Fry Sauce

10 - 3 teaspoons soy sauce
11 - 1.5 teaspoons dark soy sauce
12 - 2 teaspoons oyster sauce
13 - 1 tablespoon + 1 teaspoon fish sauce
14 - 2 teaspoons brown sugar
15 - Pinch of ground white pepper
16 - 1/4 cup chicken stock or water

# Instructions:

01 - Slice chicken against the grain into thin strips. Add 1 teaspoon of soy sauce to the chicken, mix well, and let it rest for 15-20 minutes while preparing other ingredients.
02 - Prepare rice noodles according to package instructions. For best results, submerge noodles in hot water for 15-20 minutes, then drain and set aside.
03 - Clean and cut baby bok choy. Pluck basil leaves from stems and set aside.
04 - Combine all stir fry sauce ingredients in a small bowl and set aside.
05 - Heat a large wok or skillet with 2 tablespoons of oil over high heat. Add marinated chicken and sear for 2 minutes without disturbing. Flip and cook for 1 more minute until 90% cooked. Remove from pan and set aside, covered.
06 - Clean the wok if needed. Heat remaining oil over medium-high heat. Sauté sliced onion for 30 seconds. Add white parts of green onion, minced garlic, and red chili. Sauté for another 30-60 seconds.
07 - Add bok choy and stir-fry for 30 seconds. Add drained noodles, cooked chicken with its juices, Thai basil, and green onion. Pour sauce around the edges of the pan.
08 - Toss everything over high heat for about 2 minutes until noodles are well-coated with sauce and slightly charred. Scrape the bottom of the pan to prevent sticking.
09 - Serve hot with additional green onion for garnish.

# Notes:

01 - Chicken thighs require 2 minutes additional cooking time compared to breast meat.
02 - For milder flavor, start with 1 tablespoon of fish sauce and adjust to taste.
03 - When adding vegetables like peppers, mushrooms, or carrots, cook firmer vegetables first.
04 - For sweeter sauce, add an extra teaspoon of brown sugar.
05 - The charring from high-heat tossing creates authentic street-food flavor.

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