Drunken Noodles (Pad Kee Mao)

thewoksoflife.com

Barry

subheading: FOR THE CHICKEN & MARINADE:

2 tablespoons water

12 ounces boneless skinless chicken thighs (or breast, thinly sliced)

2 teaspoons cornstarch

1 teaspoon oil

1 teaspoon soy sauce

subheading: FOR THE REST OF THE DISH:

8 ounces wide dried rice noodles

1 ½ teaspoons brown sugar (dissolved in 1 tablespoon hot water)

2 teaspoons soy sauce (Thai soy sauce preferred, but any soy sauce will do)

1 teaspoon dark soy sauce (see note)

1 tablespoon fish sauce

2 teaspoons oyster sauce

pinch ground white pepper

3 tablespoons vegetable or canola oil (divided)

3 cloves garlic (sliced)

¼ teaspoon fresh grated ginger

2 shallots (sliced, about ⅓ cups)

1 scallion (julienned into 3-inch/8cm pieces)

4 Thai red chili peppers (deseeded and julienned or chopped)

1 cup holy basil or Thai basil (loosely packed)

5 to 6 pieces baby corn (split in half, optional)

2 teaspoons Shaoxing wine

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