a tasty, fruity bar without added sugar.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
- 2 skinless, 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
- ½ yellow onion, sliced
- ½ cup oyster sauce
- 2 tablespoons soy sauce
- 1 red bell pepper, sliced
- 2 small tomatoes, seeded and sliced
- 4 green onions, chopped
- 2 cups fresh Thai basil leaves
Instructions
- Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
- Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
- Separate rice noodles in warm water, about 5 minutes; drain.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 1 g |
| Sodium | 1204 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Don’t get me wrong, this was delicious. But it was nothing like the Pad Kee Mow that i wished to recreate. There is a certain tasty brown sauce that is missing. If you are ever in Cortez, CO, go to Thai Cortez and you will understand what I mean.
Y U M
I didn’t make any changes. It is a great recipe. Has a good kick to it. Would love to have a professional make it for me to try.
Super yummy! I used brown rice noodles, and only 1/2 of what was recommended. Don’t forget to add water to thin out the sauce. I substituted sweet chili sauce for the red pepper flakes, because it’s less spicy.
This came out really good. I used rehydrated chile peppers instead of the pepper flakes. I couldn’t find wide rice noodles so I used Polish egg noodles. Instead of plain water I added some of the water that I used to rehydrate the chile peppers. Some brands of fish sauce are more pungent than others. I added a smaller amount than the recipe called for. I also added a teaspoon of molasses to the sauce. For the veggies I used sliced green peppers, bean sprouts, mushrooms and sugar snap peas. Thanks for the recipe:)
I made as listed above with half the crushed red pepper and plus 2 small peppers from my garden. Recipe is good in masking the heat but it is WAY TOO SALTY. Not sure which you would need less of… soy sauce, oyster sauce or fish sauce. 1/2 cup of oyster sauce is definitely a lot.
Really great recipe. I followed it exactly. I will play a bit next time by adding other vegetables. Would be great with shrimp or scallops.
I changed the soy sauce to dark soy sauce and did not have an issue with it being too salty. I also did not have palm sugar either. I also added bean sprouts at the end with the other ingredients! Very good!
A few words of caution about this recipe. We have attempted it twice. I may attempt it a 3rd time, but with significant changes. 1) Fish sauce comes in a wide variety. Don’t use the green sewer sludge variety, or you’ll be opening windows and apoligizing to neighbors for days. 2) Fish sauce is extremely salty. As the man who runs the local Asian emporium told us, you should never need to use more than a teaspoon – probably a half-teaspoon. Granted, he is from the Phillipines, but he has a valid point. Fish sauce is salty, salty, salty, and … well, fishy. 3) The proportions, for us, resulted in a very soupy mixture. That may be because we chose to use Sharitaki noodles (zero calories) but if we make this again, we will reduce the vinegar/sauce mixture and double the noodles. Lastly, I’m not sure how many of you keep “palm sugar” on hand. We couldn’t find it in any store, so we used light brown sugar. The sweet, salty (although too much with this recipe) and spicy combination was good. Makes us want to search for other Thai recipes.
Delicious!
Holy hot! It was too spicy to eat! If the pepper was adjusted, this may have been a really good recipe.
Very good. Like some of the suggestions mentioned, it’s a bit salty so I halved the oyster and soy sauces. I also added extra tomatoes and basil.
Awesome, kids loved it. Watch amount of red pepper – little too hot for kids.
This was SO yummy! I subbed in broccoli, cauliflower, carrots, and mushrooms for the veggie component and it worked great. It was even better the next day for lunch leftovers 🙂
Perfect as is. No changes needed. We use this recipe and will change out the veggies depending on what needs to be used up.
Easy recipe and very good. Skipped the oyster sauce because I was out and added broccoli and carrots like some others. Also used regular dried basil instead of Thai. I halved the red pepper, deciding we could add more individually if needed and it was list I’ll pretty spicy. Easy weekend lunch. Thanks!
Tasted so good…couldn’t believe I made it! I did reduce the fish sauce, soy sauce, red chili flakes and black pepper by half. Will be making this again and again. Thanks for a great recipe!
We really liked this but like others, found it way too salty. Next time, I will try to add more vinegar, lime juice and sugar to counteract the excessive salt. Would be 5 star if successful.
Excellent! I used 1/2 the red pepper flakes and found it still too hot for me. I will try less next time. Didn’t have Tai basil, used 1 Tablespoon dry basil. The flavors blended beautifully.
This recipe was very flavorful and delicious! I used regular basil (instead of Thai Basil) and white sugar (instead of palm sugar). It couldn’t have been better! This recipe is spicy due to the red pepper, so reduce or omit if you don’t like spicy food. Cheers!
Very Tasty and easy to cook !