Easy pad kee mao (Thai-style drunken noodles)

Step 1/5

• 200 g chicken breasts
• 1 red bell pepper
• 2 cloves garlic
• 2 Thai chilis
• 2 stalks scallions

• cutting board
• knife

Slice chicken breast into thin strips. Core and thinly slice bell pepper. Peel and mince garlic. Thinly slice chilis and scallions.

Step 2/5

• 200 g broad rice noodles

• pot
• colander

Bring a large pot of water to boil. Add noodles and cook according to package instructions. Drain, rinse, and set aside.

Step 3/5

• 3 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1½ tbsp sweet soy sauce
• 1 tbsp water

• bowl

Mix oyster sauce, soy sauce, sweet soy sauce, and water in a small bowl. Set aside.

Step 4/5

• 2 tsp fish sauce
• vegetable oil

• wok
• tongs

Heat some vegetable oil in a wok over medium-high heat. Add garlic and chilis and stir-fry for approx. 10 sec. Add chicken and fish sauce and stir-fry until chicken is cooked through, approx. 3 min.

Step 5/5

• 15 g Thai basil

Add scallions, bell pepper, noodles, and sauce to the wok. Cook, tossing constantly, until the noodles are coated in the sauce, approx. 1 min. Remove from heat, add basil, and toss to combine. Serve immediately and enjoy!

Enjoy your meal!