Pad Kee Mao

Ingredients

• 8 ounces (⅜-inch-wide) rice noodles
• 2 tablespoon vegetable oil, divided
• ⅛ teaspoon baking soda
• 12 ounces boneless, skinless chicken breasts, trimmed and sliced thin crosswise
• 2 teaspoons plus ¼ cup soy sauce, divided
• ½ teaspoon cornstarch
• ½ cup packed brown sugar
• 3 tablespoons lime juice (2 limes), plus lime wedges for serving
• 2 tablespoons fish sauce
• 3 Thai chiles, stemmed and sliced into thin rings
• ½ head napa cabbage, cored and cut into 1-inch pieces (6 cups)
• 1½ cups coarsely chopped fresh Thai basil

Directions

1. Bring 4 quarts water to boil in large pot. Remove from heat, add noodles, and let sit, stirring occasionally, until soft and pliable but not fully tender, 12 to 15 minutes. Drain noodles and rinse under cold running water until chilled. Drain noodles well again and toss with 2 teaspoons oil; set aside.
2. Meanwhile, combine 2 teaspoons water and baking soda in medium bowl. Add chicken and toss to coat; let sit for 5 minutes. Add 2 teaspoons soy sauce, and cornstarch and toss until well combined. Whisk sugar, lime juice, fish sauce, 2 tablespoons water, Thai chiles, and remaining ¼ cup soy sauce in small bowl until sugar has dissolved; set aside.
3. Heat 2 teaspoons oil in 12-inch nonstick skillet or 14-inch flat-bottomed wok over medium-high heat until just smoking. Add chicken and increase heat to high. Cook, tossing chicken slowly but constantly, until no longer pink, 2 to 6 minutes; transfer to clean medium bowl.
4. Heat remaining 2 teaspoons oil in now-empty skillet over high heat until just smoking. Add cabbage and cook, tossing slowly but constantly, until crisp-tender, about 3 minutes. Whisk reserved sugar mixture to recombine. Add sugar mixture, reserved noodles, and chicken to pan. Cook, tossing slowly but constantly, until thoroughly combined and noodles are well coated and tender, 2 to 4 minutes. Off heat, fold in basil. Serve with lime wedges.

Original Recipe