Pad Kee Mow stands for drunken noodles and is a standard Thai Street dish.

This recipe makes a ton so we had plenty of leftovers. I also have to say that this is my own recipe adapted from my mom’s kitchen. Brian thought it was a bit bland, but I think it’s just right. If it’s too bland, just double the sauces.

• 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)

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.