Drunken Noodles (Pad Kee Mao)

8 ounces fresh wide rice noodles
4-8 cloves garlic
2-3 Thai chili peppers
1 cup Thai holy basil leaves
2 tablespoons young green peppercorns
1 cup chicken
1/2 cup baby corn
1 red jalapeno pepper
2 tablespoons sweet dark soy sauce
2 tablespoons oyster sauce
2 teaspoons thin soy sauce
2 teaspoons sugar
2 teaspoons vinegar

Prepare your vegetables. Chop the garlic and chilis very finely. Cut the baby corn into bite-sized pieces. Slice the jalapeno thinly on the diagonal. Remove the holy basil leaves from the stems.

Prepare your sauce by mixing the sweet dark soy sauce, oyster sauce, thin soy sauce, sugar, and vinegar together.

Prepare your chicken by slicing into thin pieces and blanching until cooked. Loosen your rice noodles by blanching for just a second or two and separate them gently with your fingers, if needed.

Heat a few teaspoons of oil over high heat. Add the chilis and garlic and stirfry until golden brown.

Then add the rice noodles. Stir fry together for a minute and then add the sauce mixture you prepared earlier and stir fry a little longer.

Add the chicken, baby corn, jalapeno peppers, and peppercorns and cook for a minute or two longer.

Then add the holy basil and cook just until wilted. Take off heat and serve immediately!

Leave a comment