b'Pad Kee Mao(Druken Noodles)Sauce Despite the name, there is no alcohol involved, but 1 tbsp fish sauce the process is so simple - and flexible, like most stir-fried noodles - that it can be made even if you 2 tbsp soy sauce are drunk. Its considered flexible in that you can mix-and-match ingredients to your preference, so 2 tbsp oyster sauce is also great for utilising any unused, impulsively Stir fry bought vegetables (confession: this is my weekly, self-inflicted dilemma). 200g broad rice noodlesSauce200g choice of protein,In a bowl, add the fish, soy, and oyster sauces and whisk such as sesame tofu, soy- until combined then set aside.marinated chuck beef,Stir Frymushrooms, egg, chicken,Cook / rehydrate the rice noodles per the packet pork or shrimp instructions - typically done in an unheated pan of 1 large or 2 small brownboiling water (approximately 5 minutes), then remove onions from water and set aside.100g (2 cups) vegetablesOn a stovetop, heat enough vegetable oil to coat the such as sugarloaf cabbage wok. Once it starts to smoke, add sliced protein and sear until lightly browned and cooked through (approximately Fresh chilli, to suit 5 minutes). Add vegetables and stir fry further to suit the 6 cloves garlic (4 crushed orchosen ingredient, then remove and set aside.minced, 2 sliced) Re-oil the wok; add sliced onions, season with salt, and stir fry, again, until lightly browned (approximately 2 1 cup Thai basil minutes). Add minced and sliced garlic, along with the Vegetable oil, to oil the wok chilli, and stir fry until fragrant (approximately 1 minute).Sesame oil, to garnish In the same wok, add the rice noodles, protein and vegetables, then stir fry briefly just to reheat everything (approximately 1 minute), before adding in the sauce.Continue stir-frying until the sauce is evenly distributed then turn off the stovetop; add the Thai basil, and fold through until it just starts to wilt.Serve with additional fresh chilli and/or sesame oil, if you wish.81'