Pad Khee Mao

By gnikylime

Using ideas from http://www.recipetineats.com/pad-kee-mao-thai-drunken-noodles/, http://allrecipes.com/recipe/199255/pad-kee-mao/

Ingredients

• Noodles
• 7 oz [200 g] dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)
• Stir Fry
• 200 g/10oz steak, preferably filet, cut into bite size pieces
• 2 shallot/scallion stems, cut into 3cm/2" pieces
• 3 large cloves of garlic, minced
• 1 birds eye chile, with seeds, very finely chopped
• 2 T oil (peanut, vegetable or canola)
• Sauce
• 3 T oyster sauce
• 1 1/2 T fish sauce
• 1 1/2 T soy sauce
• 2 t molasses
• 2 T hot water, reserved
• Topping
• 1 cup basil leaves (packed), preferably Thai holy basil but normal basil is fine too
• 1/2 c. Bean sprouts

Preparation

Step 1

Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 30 minutes. Drain the noodles, and set aside.

Put sauce ingredients except water in a small bowl and mix to combine.

Heat oil in wok or pan over high heat.

Add garlic and chili and cook for 10 seconds. Don't inhale - the chilli will make you cough!

Add steak and fry until cooked, around 2 minutes.

Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the steak.

Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.

If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, add the water and this not only helps finish cooking the noodles but also revitalizes the sauce.

Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately. Top with bean sprouts.