Thai Drunken Master Noodles (Pad Kee Mow)

Ingredients

  • 3
  • (minced)
  • 2 -3
  • (minced)
  • 3
  • (chopped)
  • 3 tablespoons
  • + 51 more ingredients
    • 3 tablespoons
    • (thinly sliced)
    • 3 tablespoons
    • 3 tablespoons
    • 3 tablespoons
    • 3 tablespoons
    • ½
    • (sliced)
    • ½
    • ½ medium
    • 3 tablespoons
    • 3 tablespoons
    • 6 tablespoons
    • (sliced)
    • ½ medium
    • (thinly sliced)
    • 2
    • (sliced)
    • 2 large
    • (chopped)
    • 2
    • (cut into chunks)
    • 2 large
    • (cut into chunks)
    • 6 tablespoons
    • (approx. 3 stems)
    • 2 -3
    • oyster sauce
    • oyster sauce
    • garlic cloves
    • onion
    • lime juice
    • lime juice
    • fresh basil
    • chicken breasts
    • tomatoes
    • green onions
    • green onions
    • garlic cloves
    • onion
    • (sliced)
    • sugar
    • sugar
    • fish sauce
    • fish sauce
    • rice vinegar
    • rice vinegar
    • chicken breasts
    • red bell pepper
    • red bell pepper
    • tomatoes

1 Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften. 2 When oil is absorbed add a few tablespoons of soy sauce and finish cooking. 3 Remove noodles from heat, place noodles on a plate and keep them in a warm oven. 4 Add a few more ...

View full recipe at SpringPad

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