b'46 47PAD KEEM AO(DRUNKEN 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 noodles 200g choice of protein, such asSaucesesame tofu, soy-marinatedIn a bowl, add the fish, soy, and oyster sauces and chuck beef, mushrooms, egg,whisk until combined then set aside.chicken, pork or shrimp Stir Fry1 large or 2 small brown onions Cook / rehydrate the rice noodles per the packet instructions - typically done in an unheated pan of 100g (2 cups) vegetables such asboiling water (approximately 5 minutes), then remove sugarloaf cabbage from water and set aside.Fresh chilli, to suit On a stovetop, heat enough vegetable oil to coat 6 cloves garlic (4 crushed orthe wok. Once it starts to smoke, add sliced protein and sear until lightly browned and cooked through minced, 2 sliced) (approximately 5 minutes). Add vegetables and stir fry 1 cup Thai basil further to suit the chosen ingredient, then remove and set aside.Vegetable oil, to oil the wok Re-oil the wok; add sliced onions, season with salt, and Sesame oil, to garnish stir fry, again, until lightly browned (approximately 2 minutes). Add minced and sliced garlic, along with the chilli, and stir fry until fragrant (approximately 1 minute).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.'