Drunken noodles (pad kee mao)

Mise en place — set out in the order it goes in

1. 

   Noodlesprepared per the packet, drainedStep 6

2. 

   Sauce

   • oyster
   • light soy
   • dark soy
   • sugar
   • water

   Step 6

3. 

   Garlic + chilliminced · deseeded, very finely choppedStep 3

4. 

   OnionslicedStep 4

5. 

   Chickenbite-size piecesStep 5

6. 

   Green onions + basil3 cm pieces · a cup of leavesStep 6

Prep order — what happens when, and what overlaps

Everything has to be chopped and next to the stove before the oil goes in — the cooking is about six minutes on high heat.

Step by step

1. 

   1Noodles

   per packet

   For this step

   • Dried wide rice noodles200 g (7 oz)

   • Prepare the noodles per the packet directions and drain.
   • RecipeTin uses ones labelled “Pad Thai” rice noodles; thinner ones work if you can’t find wide.

2. 

   

   2Prep and mix the sauce

   ~8 min

   • Mince the garlic; deseed and very finely chop the chillies.
   • Slice the onion; cut the chicken into bite-size pieces and the green onions into 3 cm lengths.
   • Mix the sauce in a small bowl:
     • oyster sauce 3 tbsp
     • light soy sauce 1½ tbsp
     • dark soy sauce 1½ tbsp
     • sugar 2 tsp
     • water 1 tbsp

   

3. 

   3Garlic and chilli

   high10 s

   For this step

   • Oil (peanut, vegetable or canola)2 tbsp
   • Garlic3 large cloves
   • Bird’s eye or Thai chillies2

   • Heat the oil in a wok over high heat.
   • Add the garlic and chilli and cook for 10 seconds — don’t lean over the pan, the chilli fumes make you cough.

   

4. 

   4Onion

   high1 min

   For this step

   • Onion½

   Add the onion and cook for 1 minute.

5. 

   5Chicken and fish sauce

   high~2 min

   For this step

   • Chicken thigh (or breast)200 g (7 oz)
   • Fish sauce (or soy sauce)2 tsp

   Add the chicken and fish sauce and stir-fry until the chicken is cooked, about 2 minutes.

   

6. 

   

   6Noodles and sauce

   high~1 min

   For this step

   • Green onions2

   • Add the green onion, noodles and sauce.
   • Toss for about 1 minute, until the sauce reduces and coats the noodles.

   

7. 

   7Off the heat: basil

   heat off~30 s

   For this step

   • Thai basil or holy basil leaves1 cup

   • Take the wok off the heat and immediately add the basil.
   • Toss until it’s just wilted and serve straight away.