Drunken Noodles
Pad kee mao - drunken noodles - is a Thai stir-fried noodle dish whose name sparks competing origin stories: some say it was designed as drinking food, others that the chili heat itself is intoxicating. Wide sen lek rice noodles hit a smoking-hot wok with holy basil, fresh chilies, and garlic, and the key is letting the noodles char slightly where they press against the wok surface, developing a smoky sear that defines the dish. Thai holy basil (krapao) differs sharply from Italian basil - it carries a peppery, almost clove-like bite and a faint heat that blooms instantly when it meets the wok's flame. A dark sauce of oyster sauce, soy sauce, fish sauce, and sugar stains the noodles nearly black, layering salt, sweetness, and umami in every strand. In Thailand, the dish is typically made with seafood or pork and crowned with a crispy fried egg whose runny yolk is broken and mixed through the noodles at the table.
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Instructions
- 1
Soak rice noodles in lukewarm water until pliable.
- 2
Stir-fry minced garlic and chilies over high heat until fragrant.
- 3
Add chicken and cook through, then add all sauces.
- 4
Add noodles and toss rapidly on high heat.
- 5
Add basil at the end and wilt briefly before serving.
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