Thai Drunken Noodles (Pad Kee Mao)
CATEGORIES
INGREDIENTS
  • 2 14-ounce pkgs wide stick noodles
  • - 12 garlic cloves, chopped
  • - 1/4 cup chopped fresh Thai chiles
  • - 1 1/2 pounds ground chicken
  • - 1/4 cup fish sauce (Tiparos or Rufina brand)
  • - 1/4 cup black or dark soy sauce (Healthy Boy brand)
  • - 1/4 cup Golden Mountain sauce
  • - 1 tablespoon sugar
  • - 4 large plum tomatoes, each cut into 6 wedges
  • - 2 green bell peppers, cut into strips
  • - 1/2 cup fresh Thai basil leaves (or regular fresh basil)
DIRECTIONS
  1. Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently… about 10 minutes. Drain.
  2. Meanwhile, heat oil in a wok over medium-high heat. Add garlic and Thai chiles; saute 30 seconds
RECIPE BACKSTORY
It's really spicy and DH loves eating it with a cold beer: