Pad Kee Mao is a traditional Thai dish with ground pork, wide rice noodles and plenty of fresh basil. These pork drunken noodles are doused in a sauce typical of thai cuisine which is perfectly balanced with heat, tanginess and sweetness.
Soak the rice noodles in warm tap water for 30 minutes to an hour.
Stir together the fish sauce, soy sauce and vinegar, and set aside.
Roughly chop the garlic and 3 of the chilies together. Chop the other chilie, and set aside.
Preheat a wok or large skillet over medium-high heat; when hot, add the oil, the garlic/chile mixture and the onion. Cook, stirring constantly, until the garlic releases its fragrance, about 30 seconds. Add the pork and a splash of the sauce. Cook, breaking up the meat with a wooden spoon or potato masher, until the pork is cooked through, about 5 minutes.
Drain the noodles and add them with the bell peppers to the pan. Increase the heat to high, and add the sauce. Cook, tossing everything together and separating the noodles, until all ingredients are coated with the sauce and it thickens slightly, about 8-10 minutes.
Toss in the basil, lime juice and the additional chile. Serve immediately with lime wedges on the side.
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Notes
Storage:
Leftovers will keep in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet, adding a splash of water, if needed.
Tips:
Use a potato masher to break up the pork as it cooks.
To keep your basil fresh at home trim the ends and place them in a glass of water. Place a plastic bag over the top and keep it on your counter (not the refrigerator). It should last for nearly a week this way.