Pad Kee Mao (Spicy Ground Chicken and Rice Noodles) Recipe

1. 1

   Place noodles in a large bowl and cover with boiling water.

2. 2

   Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside.

3. 3

   Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.

4. 4

   Heat oil in a large (12-inch) frying pan over medium-high heat.

5. 5

   Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown.

6. 6

   Add ground chicken and break into small pieces.

7. 7

   Cook until chicken is white and almost cooked through, about 3 minutes.

8. 8

   Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.

9. 9

   Push chicken mixture to one side of the pan and add eggs to the center.

10. 10

    Scramble with a spatula until eggs are set and dont run, about 1 minute.

11. 11

    Push eggs to the side and add reserved sauce mixture.

12. 12

    Once the sauce is boiling, add the drained noodles and toss to coat.

13. 13

    Remove from heat, add jalapenos and basil, and toss to combine; serve immediately.

* Per serving · 4 servings · Values may vary.