Pad Kee Mao Recipe (Drunken Noodles) - A Spicy Perspective

Name: Pad Kee Mao Recipe (Drunken Noodles) - A Spicy Perspective
Ingredients: 1/4 cup oyster sauce; 1/4 cup fish sauce; 2 tablespoons fresh lime juice; 2 tablespoons Maggi Sauce (or Golden Mountain); 2 tablespoons brown sugar; 1 pound wide rice noodles ((or egg noodles)); 1 pound chicken breast (sliced into thin bite-size pieces); 3 eggs (beaten); 1 small onion (peeled and chopped); 4 cloves garlic (minced); 1 - 3 Thai chiles (or 1 - 2 jalapeños); 1 cup shredded carrots; 1 cup red bell pepper (seeded and sliced thin (I used multi-colored baby bells)); 1 cup grape tomatoes (halved); 1 cup loose Thai basil leaves; 1 cup green onion tops (cut into 1-inch pieces); Coconut oil (for cooking); Lime wedges (for garnish)

"Pad Kee Mao AKA Drunken Noodles Recipe - This healthy Thai fusion dish is perfectly spicy, and easily made in just one wok or large skillet...."

INGREDIENTS

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1/4 cup oyster sauce

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1/4 cup fish sauce

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2 tablespoons fresh lime juice

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2 tablespoons Maggi Sauce (or Golden Mountain)

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2 tablespoons brown sugar

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1 pound wide rice noodles ((or egg noodles))

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1 pound chicken breast (sliced into thin bite-size pieces)

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3 eggs (beaten)

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1 small onion (peeled and chopped)

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4 cloves garlic (minced)

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1 - 3 Thai chiles (or 1 - 2 jalapeños)

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1 cup shredded carrots

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1 cup red bell pepper (seeded and sliced thin (I used multi-colored baby bells))

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1 cup grape tomatoes (halved)

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1 cup loose Thai basil leaves

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1 cup green onion tops (cut into 1-inch pieces)

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Coconut oil (for cooking)

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Lime wedges (for garnish)

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