Drunken Noodles (Pad Kee Mao)

Ingredients:

(Makes 2 Portions)

• 1/2 lb boneless chicken thigh or breast, cut into small chunks
• 4 cloves garlic
• 2-4 Thai Chiles
• 1 small onion, sliced
• 1/2 lb of bok choy, chunked
• 12-16oz wide rice noodles, cut into 1 in. strips
• 1 cup thai basil leaves

Sauce:

• 2 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 1/2 Tbsp Golden Mountain Sauce, or substitute more soy sauce
• 1/2 Tbsp fish sauce
• 1 tsp sugar

Directions:

1. (Optional) Marinate the chicken in a splash of Soy Sauce
2. Mix the sauce ingredients and set aside.
3. Grind the garlic and chiles into a paste along with a pinch of salt
4. In a large pan over high heat, cook the chicken. Set aside.
5. Add the garlic/chile paste to the pan with some oil and fry until fragrant. Don’t burn.
6. Add onion and the non-leafy parts of the bok choy. Fry for a minute or two. Stir lots to coat with the paste.
7. Add the noodles and the sauce. Stir to coat noodles, then allow noodles to char slightly (2-ish minutes).
8. Add the basil and leafy parts of the bok choy. Lower heat and cook for 1-2 minutes until wilted.
9. Serve and enjoy.

Notes:

• Cook one portion at a time or the noodles will get too soggy / chewy