Drunken Thai Noodles (Pad Kee Mao)
Ingredients:
200g wide rice noodles (pad thai type)
200g chicken, shrimp, or tofu (your choice), cut into pieces
2 tablespoons vegetable oil (peanut or sunflower)
3 cloves garlic, minced
2-3 fresh red chilies, chopped (adjust to your spice tolerance)
1 medium onion, thinly sliced
1 red bell pepper, cut into thin strips
1 tomato, cut into wedges
1 cup fresh Thai basil (or regular basil if unavailable)
2 tablespoons soy sauce
1 tablespoon fish sauce (nam pla)
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 cup water or light broth
Instructions:
Prepare the noodles according to package directions (usually soaking in hot water for 5-10 minutes), drain and set aside.
In a wok or large pan, heat the oil over high heat. Add the garlic and chilies, stir-fry quickly until fragrant.
Add the meat, shrimp, or tofu. Stir-fry until cooked through.
Add the onion and bell pepper, stir-fry for 2-3 minutes, until they begin to soften.
Add the tomato, mix gently.
Pour in the soy sauce, fish sauce, oyster sauce, sugar, and water or broth. Stir well.
Add the drained noodles to the wok, toss to coat them well with the sauce.
Just before serving, stir in the Thai basil, mixing just enough to wilt it.
Serve hot, with a lime wedge for those who like a touch of acidity. Tips:
The secret to Pad Kee Mao lies in its balance of spicy, salty, sweet, and the aromatic flavor of basil.
You can add extra vegetables such as green beans or julienned carrots.
For a vegetarian dish, replace the fish sauce with extra soy sauce.