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Drunkard's Noodles (Pad Kee Mao)
For the sauce:
2 Tablespoons oyster sauce
2 Tablespoons fish sauce
2 Tablespoon palm sugar or brown sugar
1 Tablespoon mirin
1 Tablespoon rice vinegar
1 Tablespoon Maggi or Golden Mountain sauce
1 teaspoon sambal (Thai chili-garlic paste) or hot red pepper flakes
Juice of half a lime
For the noodles:
7 ounces (about half a package) wide rice noodles
3 Tablespoons peanut or canola oil
1 clove garlic, minced
2 jalapeño peppers (preferably 1 red and 1 green), seeded and thinly sliced
3 large scallions, bulb ends thinly sliced, green tops cut into 2-inch pieces
8 ounces skinless boneless chicken breast or thigh, cubed
2 cups thickly sliced Napa cabbage
1/2 to 1 ounce fresh basil leaves, coarsely chopped
1/2 to 1 ounce fresh cilantro, coarsely chopped
Half a lime, cut into wedges, for serving.
For sauce: In a small bowl, combine oyster sauce, fish sauce, sugar, mirin, rice vinegar, Maggi, sambal and lime juice. Mix well and set aside.
For the noodles: Soak noodles in cold water for 15 minutes. Meanwhile, bring a large pot of water to a boil. Add noodles and cook until tender but
still firm, about 8 minutes. Drain most of water from pot, adding just enough cool water so that noodles stay warm but do not continue to cook.
Place a large wok or skillet over high heat. When pan is hot, add oil. Add garlic, jalapeños and sliced scallion bulbs, and sauté to let flavors infuse
oil, about 1 minute. Add chicken and cabbage, and stir-fry until chicken is opaque and beginning to brown, 2 to 3 minutes.
Add basil, cilantro and scallion tops. Drain noodles and add to pan. Add sauce, and toss until mixed and well-heated, 1 to 2 minutes. Serve hot, with
lime wedges for squeezing over noodles.
Yield: 2 to 3 servings
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