Pad Kee Mao

• 1 package flat rice noodles

• 1 tablespoon oyster sauce

• 1 tablespoon fish sauce

• 1tablespoon freshly squeezed lime juice (from about 2 limes)

• 3 tablespoons vegetable oil

• 2 medium shallots, peeled and thinly sliced

• 3 medium garlic cloves, peeled and coarsely chopped

• 1 pound ground chicken

• 2 medium red or green chili, thinly sliced

• 3 large eggs, lightly beaten

• 2 medium peppers, thinly sliced

• 1 cup Thai basil leaves

1.Place noodles in a large bowl and cover with boiling water. Soak for about 15

minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine

oyster sauce, fish sauce, and lime juice in a bowl, mix well, and set aside.

2.Heat oil in a large frying pan over medium-high heat. Once heated, add shallots and

garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and

break into small pieces. Cook until chicken is white and almost cooked through, about

3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5

minutes.

3.Push chicken mixture to one side of the pan and add eggs to the center. Scramble

with a spatula until eggs are set about 1 minute. Push eggs to the side and add

reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss

to coat. Remove from heat, add Thai basil, and toss to combine; serve immediately.

Pad Kee Mao

: This recipe known as “Drunken noodle”, stir fried wide rice noodle with ground chicken and Thai basil. Also know as Pad Ki Mao, In Lao (Pad Kimao), phat khimao, Drunken fried rice or khao phat khimao is a similar dish

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