Pad Kee Mao

By michele080478

Ingredients

• 1/4-1/2 of bag dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)
• olive oil
• 9 cloves garlic, minced
• 1/4 cup black soy sauce
• 1/4 cup Golden Mountain sauce
• 1 tbsp white sugar
• Beef, cut thin and pounded flat
• 2 serrano pepper, minced, or more to taste (or thai birds chili)
• 30 fresh basil leaves, chopped
• 1 teaspoon salt
• 1-2 large pepper (well cooked)
• 1 medium Onion
• Egg lightly beaten

Preparation

Step 1

1. Separate the noodles by peeling them apart one at a time. Set aside.
2. Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain the noodles, and set aside.
3. Heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves & chili peppers until brown and beginning to crisp, 1 to 2 minutes.
4. Stir in the meat, basil, sugar, soy sauce, salt & mountain sauce. Cook and stir until the meat is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Whisk in egg. Add the noodles to the wok. Cook and stir until heated through, about 5 more minutes.