Drunken Noodles (Pad Kee Mao)

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Ingredients

250g fresh wide rice noodles (or 200g dried) 300g chicken breast or thigh, thinly sliced 3 cloves garlic, minced 5 Thai bird’s eye chilies, sliced 1 onion, sliced 1 red bell pepper, sliced 1 cup holy basil leaves (or regular basil) 2 eggs 3 tbsp vegetable oil**For the sauce:** 2 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp fish sauce 1 tbsp dark soy sauce 1 tbsp palm sugar 1 tbsp Thai seasoning sauce (optional) 2 tbsp water

Detail Steps and Procedure

1. **Prepare noodles:** If using fresh noodles, separate them and set aside. If using dried, soak in hot water for 15-20 minutes until pliable, then drain.2. **Make sauce:** In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, palm sugar, Thai seasoning sauce (if using), and water. Stir until sugar dissolves.3. **Prep ingredients:** Have all ingredients ready by the stove. Slice chicken, vegetables, and chilies. Mince garlic. Beat eggs lightly in a small bowl.4. **Stir-fry aromatics:** Heat oil in a large wok or skillet over high heat until smoking. Add garlic and chilies, stir-fry for 30 seconds until fragrant but not burnt.5. **Cook chicken:** Add sliced chicken. Stir-fry for 3-4 minutes until cooked through and slightly browned.6. **Cook eggs:** Push chicken to one side. Pour beaten eggs into the empty space and scramble until just set (about 30 seconds).7. **Add vegetables:** Add onion and bell pepper. Stir-fry for 2 minutes until vegetables are slightly softened but still crisp.8. **Add noodles and sauce:** Add noodles and pour the sauce over everything. Toss and stir-fry vigorously for 2-3 minutes until noodles are heated through and evenly coated with sauce.9. **Add basil:** Add holy basil leaves and toss for another 30 seconds until wilted. The dish should be quite dry, not saucy.10. **Serve immediately:** Transfer to serving plates. Serve hot with extra chilies on the side for those who want more heat.

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