Thai Drunken Noodles (Pad Kee Mao)

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  8 oz Rice Noodles, Dry
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  2 tbsp Vegetable oil
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3 Green Onion (Scallion)(45g)
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  2 cup Broccoli Florets, Frozen
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  1 Bell Pepper(119g)
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  4 Garlic(12g)
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  1.5 cup Basil, Fresh
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  3 tbsp Soy Sauce, Low Sodium
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  2 tbsp Oyster sauce
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  2 tbsp Fish sauce
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  1 tbsp Kecap manis (sweet soy sauce)
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  1 tbsp Chili garlic sauce

Instructions

1. 1Cook the rice noodles according to package directions until al dente, then drain and rinse with cool water until completely cooled. Toss with a light drizzle of vegetable oil to prevent sticking, and set aside.
2. 2Whisk together the soy sauce, oyster sauce, fish sauce, kecap manis, and chili garlic sauce in a small bowl until combined. Set the sauce mixture aside.
3. 3Heat 1 tablespoon vegetable oil in a large wok or sauté pan over medium-high heat. Add the chicken breast and cook 5–7 minutes, stirring occasionally, until the internal temperature reaches 165°F and no pink remains. Transfer to a clean plate.
4. 4Return the pan to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the white parts of the green onions and the bell pepper, then cook 2 minutes, stirring occasionally. Add the broccoli florets and fresh garlic, then cook 2 more minutes, stirring occasionally, until the vegetables are tender-crisp.
5. 5Add the cooked noodles, sauce mixture, cooked chicken, and fresh basil to the pan. Toss continuously over medium-high heat for 1–2 minutes until all ingredients are evenly coated and heated through.
6. 6Remove from heat and stir in the green parts of the green onions.
7. 7Divide the drunken noodles evenly into 4 airtight containers while still hot. Cool to room temperature before sealing and refrigerating.