Pad Kee Mow (Drunkards Noodles)

1/4 cup rice vinegar
1/4 cup fish sauce
1/2 small lime, juiced
1 Tlbs palm sugar
1 Tbls red pepper flakes
1 tsp ground black pepper
2 boneless, skinless chicken breast halves, thinly sliced
1 pkg (16oz) fresh rice noodles
warm water, as needed
3 Tbls vegetable oil
4 cloves garlic, finely chopped
1/2 yellow onion, sliced
1/2 cup oyster sauce
2 Tbls soy sauce
1 red bell pepper, sliced
2 small tomatoes, seeded and sliced
4 green onions, chopped
2 cups fresh Thai basil leaves


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

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

Separate rice noodles in warm water, about five 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 five 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, 7-10 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, five minutes more.

(Source: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=220443&origin=detail&servings=6&metric=false)