Name: Pad Kee Mao (Thai Drunken Noodles)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb fresh wide rice noodles; 4–5 garlic cloves; 1–3 Thai chillies, or to taste; 1 spur chilli or 1/8 red bell pepper, chopped; 8 oz chicken, pork, beef, shrimp or firm tofu; 2 oz carrots, cut into thin sticks; 2.8 oz Chinese broccoli, stems and leaves separated; 2 tablespoons julienned grachai, optional; 2 young peppercorn stems, cut into small pieces, optional; 2½ teaspoons sugar; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1/2 tablespoon Golden Mountain seasoning sauce, or additional soy sauce; 1/2 tablespoon fish sauce; Dark soy sauce, optional for colour; 2 cups holy basil or regular basil leaves; 2–3 tablespoons vegetable oil, as needed

Method

11 steps

For the best texture, cook one portion at a time. Divide the noodles, protein, vegetables, basil, sugar and sauce into two equal portions before beginning.
Combine the oyster sauce, soy sauce, Golden Mountain sauce and fish sauce in a small bowl.
Gently separate the fresh rice noodles. If they are cold and firm, microwave them briefly at reduced power until soft enough to separate without breaking.
Pound the Thai chillies in a mortar and pestle. Add the garlic and spur chilli or bell pepper and pound into a rough paste.
Heat approximately 1 tablespoon vegetable oil in a wok over high heat. Add one portion of the protein and sear until browned and cooked through. Transfer it to a bowl.
Turn off the heat and add half the chilli-garlic paste, adding a little more oil if necessary. Return the wok to medium heat and cook until fragrant and lightly golden.
Increase the heat to high. Add half the carrots, Chinese broccoli stems, grachai and young peppercorns and stir-fry for approximately 30 seconds.
Add one portion of noodles, 2 tablespoons prepared sauce and approximately 1¼ teaspoons sugar. Toss until evenly coated. Add a small amount of dark soy sauce if a darker colour is desired.
Return the cooked protein to the wok. Let the noodles sit undisturbed for 15–20 seconds to char lightly, then toss and repeat once or twice.
Add the Chinese broccoli leaves and basil. Turn off the heat and toss just until wilted.
Transfer to a plate and repeat with the remaining portion.

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