Drunken Noodles (Pad Kee Mao)

Ingredients

Rice noodles

8 oz

Vegetable oil

2 tablespoons

Garlic

4 cloves, minced

Thai chili peppers

2-3, sliced (adjust to taste)

Chicken or shrimp

1 lb, sliced or peeled

Onion

1 medium, sliced

Bell peppers

1 cup, sliced (mixed colors preferred)

Basil leaves

1 cup, thai basil preferred

Brown sugar

1 tablespoon

Soy sauce

2 tablespoons

Oyster sauce

1 tablespoon

Fish sauce

1 tablespoon

Lime

1, cut into wedges for serving

Instructions

1. Start by cooking the rice noodles according to the package instructions. Drain and set aside, ensuring they retain some firmness.
2. In a large pan or wok, heat the vegetable oil over medium-high heat until shimmering.
3. Add the minced garlic and sliced Thai chili peppers to the pan. Stir-fry for about 1 minute until fragrant, being careful not to burn the garlic.
4. Introduce the chicken or shrimp to the pan and stir-fry until fully cooked, about 3-5 minutes depending on the protein used.
5. Next, add the sliced onion and bell peppers to the pan. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
6. In a small bowl, mix together the fish sauce, oyster sauce, soy sauce, and brown sugar until well combined. Pour this sauce mixture into the pan and stir to coat all the ingredients evenly.
7. Gently fold in the cooked rice noodles, tossing everything together until well combined and heated through.
8. Add the fresh basil leaves and stir-fry for an additional minute, just until the basil wilts and releases its aromatic fragrance.
9. Remove from heat and serve the drunken noodles hot, garnished with lime wedges for an extra burst of freshness.