Pad Kee Mao (Drunken Noodles)

Ingredients

• fresh wide rice noodles (or 8 oz dried, soaked)1 lb
• boneless skinless chicken thighs3/4 lb, sliced thin
• garlic5 cloves
• Thai bird's eye chilies3-5
• Chinese broccoli or broccolini2 cups, cut into 2-inch pieces
• yellow onion1/2, sliced
• holy basil (or Thai sweet basil)1 1/2 cups leaves
• soy sauce2 tbsp
• dark soy sauce1 tbsp
• oyster sauce2 tbsp
• fish sauce1 tbsp
• palm sugar1 tbsp
• neutral oil3 tbsp

Steps

1. 1

   Loosen noodles and pound paste.

   If noodles are refrigerated, pour boiling water over them to loosen; drain and gently separate. Pound garlic and chilies in a mortar.

2. 2

   Whisk the sauce ingredients.

   Whisk soy sauce, dark soy sauce, oyster sauce, fish sauce, and palm sugar.

3. 3

   Sear chicken and toss vegetables.

   Heat 1 tbsp oil in a wok over the highest heat. Sear chicken in a single layer until lightly charred, 2 minutes. Add onion and Chinese broccoli stems and toss 1 minute.

4. 4

   Add garlic-chili paste and broccoli leaves.

   Push to one side. Add 1 tbsp oil with the garlic-chili paste; sizzle 15 seconds. Add the broccoli leaves.

5. 5

   Add noodles and sauce.

   Add noodles and the sauce. Toss for 90 seconds, lifting and folding, letting noodles char in spots against the wok.

6. 6

   Off heat, fold in basil. Plate immediately.