Drunken Noodles (Pad Kee Mao)

Ingredients

For the chicken & marinade:

• 2 tablespoons water
• 12 ounces sliced chicken thighs or chicken breast
• 1 teaspoon soy sauce
• 1 teaspoon oil
• 2 teaspoons cornstarch

For the rest of the dish:

• 8 ounces wide dried rice noodles
• 1½ teaspoons brown sugar, dissolved in 1 tablespoon hot water
• 2 teaspoons soy sauce (Thai soy sauce preferred)
• 1 teaspoon dark soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons oyster sauce
• pinch of ground white pepper
• 3 tablespoons vegetable or canola oil
• 3 cloves garlic, sliced
• ¼ teaspoon fresh grated ginger
• 2 shallots, sliced (about ⅓ cups)
• 1 scallion, julienned into 3-inch pieces
• 4 Thai red chili peppers, deseeded and julienned
• 1 cup loosely packed holy basil or Thai basil
• 5 to 6 pieces of baby corn, split in half (optional)
• 2 teaspoons Shaoxing wine

Instructions

• Work the 2 tablespoons of water into the chicken along with your hands till the chicken absorbs the liquid. Add the soy, oil and cornflour, and blend till the chicken is equally coated. put aside for twenty minutes.

• Follow the directions on the rice noodle package to organize your noodles. What I typically do is prepare a chrome steel bowl with hot H2O to soak the noodles for regarding quarter-hour. Then I simply drain them and put aside.

• Stir along the dissolved brown sugar/water mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a very tiny bowl and put aside.

• Heat your cooking pan till it's near to smoking, and unfold a pair of tablespoons of oil round the perimeter of the cooking pan. Add the chicken and let it sear for one minute on all sides till it's regarding ninetieth saute. take away from the cooking pan and put aside. If the warmth was high enough and you cooked the meat properly, your cooking pan ought to be still clean with nothing projected to that. If not, you'll be able to wash the cooking pan to stop the rice noodles from projected.

• Continue with the cooking pan on high heat and add one tablespoon of oil, at the side of the garlic and grated ginger.

• when a number of seconds, add the shallots. fry for twenty seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for an additional twenty seconds and add within the rice noodles. Use a scooping motion to combine everything for an additional minute till the noodles heat up.

• Next, add the ready sauce mixture and stir-fry at the best heat for regarding one minute till the noodles ar uniform in color. lookout to use your metal spatula to scrape very cheap of the cooking pan to stop projected. Add the cooked chicken and stir-fry for an additional one to a pair of minutes.