Thai Drunken Noodles (Pad Kee Mao)

• servings: Servings 2
• active time: 10 min
• total time: 16 minutes

Ingredients

Rice Noodles

Thai Basil

NOODLES

7 oz /200g dried rice noodles , wide (Note 1)

STIR FRY

2 tbsp oil (peanut, vegetable or canola)

3 large cloves of garlic , minced

2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2)

1/2 onion , sliced

200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)

2 tsp fish sauce (or soy sauce)

2 green onions , cut into 3cm/2" pieces

1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)

SAUCE

3 tbsp oyster sauce

1 1/2 tbsp light soy sauce (Note 4)

1 1/2 tbsp dark soy sauce (Note 4)

2 tsp sugar

1 tbsp water

Directions

As with all stir fries and stir fried noodles, this moves fast once you start cooking – around 6 minutes start to finish – so have everything ready to go before you start cooking!

Prepare noodles per packet directions.

Mix Sauce in a small bowl.

Heat oil in wok or large heavy based skillet over high heat.

Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!

Add onion, cook for 1 minute.

Add chicken and fish sauce, and fry until cooked, around 2 minutes.

Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.

Remove from heat and immediately add basil, toss until just wilted, then serve immediately.