Drunken Noodles (Pad Kee Mao)

Ingredients

• 2 tablespoons oyster sauce
• 2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce ((*Footnote 1))
• 1/2 teaspoon fish sauce
• 1 tablespoon brown sugar
• 6 oz chicken thigh (about 1 thigh) (, thinly sliced (or any protein of your choice) (*Footnote 2))
• 1/4 teaspoon dark soy sauce
• 4 cloves garlic
• 3 to 5 fresh Thai chili peppers
• 1 tablespoon canola oil ((or peanut oil))
• 4 stalks Chinese broccoli ((or broccolini, or spinach, thin sliced at an angle))
• 1/2 cup baby corn ((or water chestnuts, or any desired crisp vegetables))
• 12 oz fresh thick rice noodles ((or 7 oz / 200 g) wide dried rice noodles))
• 1/2 cup basil (, packed)

Steps

1. 1

   Combine the sauce ingredients in a small bowl. Stir well and set aside.

2. 2

   Combine chicken thigh (or the protein of your choice) with the dark soy sauce in a medium-sized bowl. Toss to coat well and set aside.

3. 3

   Pulverize the garlic and chilis together in a mortar and pestle or small food processor until finely ground. (*Footnote 3)

4. 4

   If using fresh rice noodle sheets, slice them into 1” (2.5 cm) thick strips. If using dried rice noodles, rehydrate or boil them according to the package instructions.

5. 5

   Heat the oil in a large nonstick pan over medium-high heat until hot. Add the ground garlic and chilis and stir fry for 30 seconds, or until fragrant.

6. 6

   Spread out the chicken without overlapping. Cook undisturbed until the bottom is lightly browned and the top is pink. Flip the chicken over using your spatula and quickly stir a few times.

7. 7

   Add the Chinese broccoli and baby corn. Cook and stir until the chicken is no longer pink.

8. 8

   Add the noodles and pour in the sauce. Use a pair of tongs to toss everything together, until the noodles have absorbed the sauce and begin to crackle. The vegetables should be cooked but remain crispy

9. 9

   Remove the pan from your stove and add the basil. Give it a final toss until the basil is just wilted. Transfer to serving plates.

10. 10

    Serve hot as a main dish or on the side with multiple courses.