I've had this random box of rice noodles up in my grill for a few months now. At first, I'd typed that they were a pesky box of rice noodles but that's not true. They aren't doing anything to deserve to be described as "pesky." They are just sitting there. Taking up space. Falling on my head when I reach for something else. So there's that going on.
Another thing that's going on is my continued obsession with ethnic noodle bowls. Maybe you know about that, maybe you didn't. Regardless, it's an obsession and it's continuing. Brandon doesn't quite know what to think of it.
So. Let's put these two things together and let's find something bowl-ish to do with these rice noodles!
Pad kee Mao aka Drunken Noodles. Done and done.
Why did this catch my eye? I don't know. Maybe it's because it calls for ground chicken and that's something different. Maybe it's because it's "drunken" and that just sounded flashy. Regardless of the reason, my eye was caught and I am glad. Whip this one up, y'all!
Pad kee Mao
1 14 oz package of rice noodles
1/4 cup oyster sauce
1/4 cup soy sauce
juice from 2 limes
3 tbl vegitable oil
1/2 onion, peeled and sliced
3 garlic cloves, chopped
1 lb ground chicken
2 red bell peppers, chopped
3 eggs, lightly beaten
2 medium jalepno peppers, thinly sliced
1 cup loosely packed basil leaves
Place noodles ina large bowl and cover them with boiling water. Soak for about 15 minutes until loose and pliable. Drain and set aside.
Combine oyster sauce, soy sauce and lime juice in a small bowl and set aside.
Heat oil in a LARGE frying pan over medium high heat. Add onion and garlic and cook for 2 minutes until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through. Add bell peppers and stir fry for about 5 minutes.
Push all of this aside and add eggs to the center and scramble with a spatula until eggs are set. Push eggs to the side and add the sauce mixture. Once the sauce is boiling add the drained noodles and toss to coat. Remove from heat and transfer to a large bowl. Add the basil and the jalapeno peppers and toss to combine.
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