Thai Drunken Noodles (Pad Kee Mao)

 

Ingredients: (serves 1)

1 portion noodles (I use organic millet noodles)

1 tbsp. cooking oil

1/4 cup boneless chicken chicken thighs (cut into small pieces)

1 tsp. garlic (finely chopped)

1 large red chili (sliced) - use Bird's Eye Chilies if you prefer spicy

1/2 onion (thinly sliced)

5 baby corns (halved)

1/2 cup Basil

Sauce: (mix in a bowl)

1 tsp. dark soy sauce

1 tsp. light soy sauce

1 tsp. fish sauce

1 tsp. oyster sauce

1 tsp. brown sugar

Dash of ground white pepper

1 tbsp. water

Methods:

1. Cook the noodles according to package instruction and set aside.
2. In a heated wok, add cooking oil.  When oil is hot add chicken pieces and fry until they are nicely browned.  Remove them onto a plate and set aside.
3. In the same oil, add garlic, onion and baby corn, stir for a quick minute, then add in sauce and stir to mix.  Add in noodles, chicken and basil, and stir to mix until well combined.  Off the heat.
4. Remove the noodles onto a serving dish and serve!

This recipe is adapted from 'Whiskaffair.com' with slight adjustments to suit my cooking preference.