b'Pad Kee Mao(Drunken Noodles)Sauce Despite the name, theres no alcohol involved, but the process is so simpleand flexible, like 1 tbsp fish sauce most stir-fried noodlesthat you could make it 2 tbsp soy sauce even if you were drunk. Its flexible in the sense that you can mix and match ingredients to your 2 tbsp oyster sauce taste, making it perfect for using up any unused, impulsively bought vegetables (confession: this is my weekly, self-inflicted dilemma).Stir fry SauceIn a bowl, add the fish, soy, and oyster sauces. Whisk 200g broad rice noodlesto combine and set aside.200g choice of protein, such as sesame tofu, soy- Stir Frymarinated chuck beef,Cook or rehydrate the rice noodles as per packet mushrooms, egg, chicken,instructionsusually in an unheated pan of boiling pork or shrimp water for about 5 minutes. Drain and set aside.Heat enough vegetable oil in a wok to coat the 1 large or 2 small brownsurface. Once it starts to smoke, add the sliced onions protein and sear until lightly browned and cooked 100g (2 cups) vegetablesthrough (about 5 minutes). Add vegetables and stir such as sugarloaffry to suit the ingredient, then remove and set aside.cabbage Re-oil the wok; add sliced onions, season with salt, and stir fry until lightly browned (about 2 minutes). Fresh chilli, to suit Add minced and sliced garlic and the chilli, and stir fry until fragrant (about 1 minute).6 cloves garlic (4 crushedAdd the noodles, protein, and vegetables back into or minced, 2 sliced) the wok. Stir fry briefly to reheat (about 1 minute), 1 cup Thai basil then add the sauce.Vegetable oil, to oil the wok Stir fry until everything is evenly coated, then turn off the heat. Add Thai basil and fold through until just Sesame oil, to garnish wilted.Serve with fresh chilli and/or a drizzle of sesame oil if you like.119'