Garlic Drunken Noodles (Pad Kee Mao)

Ingredients

Wide rice noodles

8 ounces

Vegetable oil

2 tablespoons

Garlic

4 cloves, minced

Red bell pepper

1, sliced

Green onions

4, chopped

Eggs

2

Fish sauce

2 tablespoons

Oyster sauce

2 tablespoons

Soy sauce

1 tablespoon

Sugar

1 teaspoon

Thai basil leaves

1 cup, loosely packed

Red pepper flakes

1 teaspoon, or to taste

Instructions

1. Cook the wide rice noodles according to the package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Once hot, add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the sliced red bell pepper and chopped green onions to the pan. Cook for 2-3 minutes until the vegetables are softened but still retain their vibrant colors.
4. Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
5. Add the cooked noodles to the skillet, along with the fish sauce, oyster sauce, soy sauce, and sugar. Stir well to combine all the ingredients, ensuring the noodles are evenly coated with the sauce.
6. Fold in the Thai basil leaves and red pepper flakes, cooking for an additional minute until the basil is wilted and aromatic.
7. Serve the Garlic Drunken Noodles hot, garnished with extra basil leaves and a sprinkle of red pepper flakes for an added kick.