Healthy Drunken Noodles (Pad Kee Mao)
Categories: Chicken
Ingredients:
- For the Stir Fry:
- 8 ounces dried rice noodles, cooked for stir fry according to package directions (wide noodles are preferred but you can use Pad Thai noodles)
- 1 pound boneless, skinless chicken breast, cut into small pieces (can sub tofu or shrimp)
- 1 tsp olive oil
- 3 cloves garlic, minced
- 1 serrano pepper, seeds removed (use jalapeno for mild spice, or use 1/2 tsp red pepper flakes) (optional)
- 1 small onion, thinly sliced
- 1 medium bell pepper, thinly sliced
- 1 cup shredded carrots
- 5-6 green onions, thinly sliced
- 1 cup basil, chopped
- For the Sauce:
- 3 tbsp low-sodium soy sauce
- 3 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp water
Preparation:
- Run cooked noodles under cold water, then drain and gently pat dry with a paper towel so they are as dry as possible.
- Toss with the 1 tsp olive oil.
- Set aside.
- Mix sauce ingredients together in a small bowl.
- Set aside.
- Spray a large skillet with cooking spray.
- Season chicken lightly with salt and pepper.
- Over medium-high heat, cook chicken until brown and cooked through, about 3-4 minutes per side.
- Remove chicken from skillet and set aside.
- In the same skillet, sauté garlic and chili until just fragrant, about 30 seconds.
- Add onion and bell pepper to skillet.
- Sauté until just soft, about 5 minutes.
- Add carrots and green onion to skillet.
- Sauté another 2-3 minutes.
- Push veggies to the sides of the skillet.
- Add noodles to the center and sauté until just slightly browned, about 2-3 minutes.
- Toss noodles, veggies, and chicken together in the skillet.
- Add in the sauce and continue to sauté for another couple of minutes, until the sauce has absorbed into the noodles and all ingredients are evenly distributed.
- Remove from heat, then mix in the basil.
- Serve immediately.