Pad Kee Mow

By drinkfairy

Ingredients

• •1 tablespoon chopped Thai chiles (I didn’t even notice the spice, so I would add more)
• •2 tablespoons coarsely chopped garlic
• •2 tablespoons brown sugar
• •2 tablespoons lime juice
• •black pepper
• •3 tablespoons fish sauce
• •2 tablespoons soy sauce
• •2 tablespoons oyster sauce
• •3-4 tablespoons vegetable oil
• •2 chicken breast sliced
• •1 box dried wide egg noodles, 1/2 inch wide, soaked in hot water until tender for about 15 minutes. If it’s still not al dente, toss it in boiling water for about 3-5 minutes.
• •3 eggs
• •1 cup fresh Thai basil, and buds (I omitted because I didn’t have any)
• •3 Roma tomatoes, sliced into quarters
• •2 cups of snow peas (you can add any veggies, most restaurants use green bell peppers)

Details

Adapted from deliciousaccidents.com

Preparation

Step 1

1. Heat up non stick pan and make an omelet with the eggs.
Slice up cooked omelet and set aside.

2. Preheat wok on high heat with 2 tablespoons of vegetable oil. Add in garlic and brown sugar. Let the sugar carmalize a bit. I only used sugar because I didn’t have dark soy sauce on hand. 1 – 2 minutes is good. Just don’t let the garlic burn.

3. Add in the chicken and let it sit for about a minute before stir frying. Once the chicken is and cooked, add in the
fish sauce, soy sauce, and oyster sauce, and black pepper. Toss it around for about 3 minutes. Add in snow peas. Stir fry for another 2 minutes.

4. Toss in cooked noodles and eggs. Add more fish/oyster/soy sauce if needed. Add in lime juice, tomatoes, thai peppers. Stir fry for another 5-8 minutes.

Garnish with thai basil and enjoy.