Pad Kee Mao (Drunken Noodles)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 4 servings
INGREDIENTS
4 tablespoons fish sauce
2 tablespoons dark sweet soy sauce
1 teaspoon rice vinegar
6 cloves garlic
5 Thai chiles
3 tablespoons vegetable oil
½ cup sliced onion
1 pound ground pork
1 red bell pepper, sliced
12 ounces wide rice noodles
2 handfuls Thai basil
Lime wedges, for serving
INSTRUCTIONS
Soak the rice noodles in warm tap water for 30 minutes to an hour.
Stir together the fish sauce, soy sauce and vinegar, and set aside.
Roughly chop the garlic and 3 of the chilies together. Chop the other two chilies, and set aside.
Preheat a wok or large skillet over medium-high heat; when hot, add the oil, the garlic/chile mixture and the onion. Cook, stirring constantly, until the garlic releases its fragrance, about 30 seconds. Add the pork and a splash of the sauce. Cook, breaking up the meat with a wooden spoon, until the pork is cooked through, about 5 minutes.
Drain the noodles and add them with the bell peppers to the pan. Increase the heat to high, and add the sauce. Cook, tossing everything together and separating the noodles, until all ingredients are coated with the sauce and it thickens slightly.
Toss in the basil and the additional two chiles. Serve immediately with a side of lime wedges.