Spicy Thai Drunken Noodles (Pad Kee Mao)

1.If using dried rice noodles, soak them in warm water for 20-30 minutes until pliable, then drain. If using fresh rice noodles, separate them gently.

2.Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.

3.Add the minced garlic and chopped bird's eye chilies to the wok. Stir-fry for about 30 seconds until fragrant but not burnt.

4.Add the sliced onion and red bell pepper. Stir-fry for 2 minutes until they start to soften.

5.Add the shrimp (or chicken) to the wok. Stir-fry for 3-4 minutes until the shrimp turn pink and opaque or the chicken is cooked through.

6.Add the broccoli florets and stir-fry for another 2 minutes, keeping the vegetables crisp-tender.

7.Add the drained rice noodles to the wok, tossing gently to combine with the other ingredients.

8.In a small bowl, mix soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water or chicken broth until sugar dissolves.

9.Pour the sauce mixture over the noodles and stir-fry everything together for 2-3 minutes, ensuring the noodles are evenly coated and heated through.

10.Turn off the heat and immediately add the holy basil leaves. Toss gently until the basil wilts but remains vibrant.

11.Serve the spicy Thai drunken noodles hot, garnished with fresh lime wedges on the side for squeezing over.

12.Tip: Adjust the number of chilies to control the heat level. Using fresh holy basil is key to authentic flavor, but sweet basil can be a substitute if unavailable. Avoid overcooking the noodles to maintain their chewy texture.