Pad Kee Mow (Drunkard's Noodles)


  • ¼ cup rice vinegar
  • ¼ cup fish sauce
  • ½ small lime, juiced
  • 1 tablespoon palm sugar
  • 1 tablespoon red pepper flakes, or more to taste
  • 1 teaspoon ground black pepper
  • 2skinless, boneless chicken breast halves, thinly sliced
  • 1 (16 ounce) package fresh rice noodles
  • warm water, as needed
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, finely chopped
  • ½yellow onion, sliced
  • ½ cup oyster sauce
  • 2 tablespoons soy sauce
  • 1red bell pepper, sliced
  • 2 small tomatoes, seeded and sliced
  • 4green onions, chopped
  • 2 cups fresh Thai basil leaves
  • Directions

  • Step 1

    Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.


  • Step 2

    Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.

  • Step 3

    Separate rice noodles in warm water, about 5 minutes; drain.

  • Step 4

    Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.

  • Step 5

    Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.

  • Step 6

    Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.

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