Pad Kee Mao

Ingredients

• 2 tablespoons oyster sauce
• 1.5 tablespoons light soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons palm sugar
• 0.25 teaspoons white pepper, ground
• 2 tablespoons water
• 14 ounces wide rice noodles, fresh – separated
• 12 ounces chicken thighs, boneless skinless – thinly sliced
• 2 tablespoons vegetable oil
• 6 cloves garlic – finely chopped
• 6 Thai bird's eye chiles – finely chopped
• 2 long red chili (Thai spur chili) – thinly sliced
• 2 cups Thai holy basil leaves – leaves picked

Instructions

1. Whisk the oyster sauce, light soy sauce, fish sauce, dark soy sauce, palm sugar, white pepper, and water in a small bowl until the sugar dissolves; set aside.
2. Separate the fresh wide rice noodles so they are loosened and not clumped; if cold, warm briefly to make them pliable. Pick the basil leaves. Finely chop the garlic and bird's eye chiles; thinly slice the long red chilies. Thinly slice the chicken thighs.
3. Heat a wok or large cast-iron skillet over high heat until just smoking, 2–3 minutes. Add the vegetable oil and swirl to coat.
4. Add the garlic and chopped bird's eye chiles; stir-fry until fragrant and just turning golden, 20–30 seconds.
5. Add the sliced chicken and stir-fry over high heat until mostly cooked through and lightly browned, 2–3 minutes.
6. Add the loosened rice noodles and the sliced long red chilies. Toss and stir-fry to heat the noodles and separate any clumps, 30–60 seconds.
7. Pour the sauce around the sides of the hot wok (not directly on the food) and toss vigorously until the noodles are evenly colored, glossy, and lightly charred in spots, 1–2 minutes.
8. Turn off the heat, add the basil leaves, and toss until just wilted, 10–20 seconds.
9. Serve immediately while hot and aromatic.