Thai Drunken Noodles, aka Pad Kee Mao. Savoury, flavourful noodles coated in a soy and oyster-based sauce with tender chicken thigh and crunchy gai-lan accented with the lovely aroma of holy basil. Ready in 25 minutes or less and fantastic for dinner or lunch. These noodles do not contain alcohol despite the name.
First soak dried rice noodles in hot (not boiling) water for 5 minutes as you prepare the rest of ingredients. Once they have soaked, strain the water and rinse under cold water leaving them to strain again. Peel apart any noodles that have clumped together.
In a bowl, combine noodle sauce ingredients. Set aside.
In a mortar and pestle or food processor, grind garlic and chopped red chili into a chunky paste.
As your pan gradually warms to medium high heat, add oil into hot wok followed by chili garlic paste and cook for 20-30 seconds. Do not burn. Careful not to inhale the smoke as it can cause a coughing fit.
Add in sliced chicken thighs and spread apart quickly. Fry until 80% cooked.
Throw in rice noodles and noodle sauce. GENTLY mix just until noodles are coated in sauce.
Add water and gai-lan. Stir fry until gai-lan has wilted.
Lastly throw in basil and give it one final mix. Serve hot and enjoy!
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