drunken noodles

a.k.a pad kee mao, a.k.a best fkn noodles

INGREDIENTS

• 200 grams dried wide rice noodles

• 2 tablespoons oil (neutral)

• 3 large garlic cloves, minced

• 2 birds eye or Thai chillies, deseeded, finely chopped

• 1/2 onion, sliced

• 200 grams chicken thighs OR tofu

• 2 teaspoons fish sauce (or soy sauce)

• 2 spring onions, cut into 3cm pieces

• 1 cups Thai basil

SAUCE

• 3 tablespoons oyster sauce

• 1.5 tablespoons light soy sauce

• 1.5 tablespoons dark soy sauce

• 2 teaspoons sugar

• 1 tablespoons water

1. Prep noodles: Prepare 200 grams dried wide rice noodles per packet directions.

2. Mix sauce: In a small bowl, mix together 3 tablespoons oyster sauce, 1.5 tablespoons light soy sauce, 1.5 tablespoons dark soy sauce, 2 teaspoons sugar and 1 tablespoons water.

3. Heat wok: Heat 2 tablespoons oil (peanut, vegetable or canola) in a wok or large heavy-based skillet over high heat.

4. Garlic and chilli: Add 3 large garlic cloves, minced and 2 birds eye or Thai chillies, deseeded, finely chopped and cook for 10 seconds.

5. Onion: Add 0.5 onion, sliced and cook for 1 minute.

6. Chicken: Add 200 grams chicken thighs, cut into bite-size pieces and 2 teaspoons fish sauce (or soy sauce), and fry until cooked, around 2 minutes.

7. Noodles and sauce: Add 2 green onions, cut into 3cm pieces, the noodles and the sauce. Cook for 1 minute until the sauce reduces and coats the noodles. Add basil and serve.