Pad Kee Mao

Ingredients

• 9 oz wide rice noodles
• 2 tablespoons sesame oil
• 2 shallots (, chopped)
• 2 carrots (, cut into sticks)
• 1 large chicken breast (, thinly sliced)
• 4 cloves garlic (, minced)
• 1 teaspoon fresh ginger (, chopped)
• 1 zucchini (, cut into sticks)
• 7 oz broccoli florets
• 1/2 red pepper (, julienned)
• 1/2 red pepper (, julienned)
• 6 baby corns (, halved lengthwise)
• 3 green onions ((spring onions))
• 4 tablespoons Thai basil (, chopped)
• Pepper
• 4 tablespoons oyster sauce
• 4 tablespoons light soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar
• 2 tablespoons water
• 1 teaspoon Thai red chili paste ((more or less), to taste)
• Large wok

Instructions

1. 1

   Finely chop both parts of the green onions, and set aside.

2. 2

   In a bowl, mix together the sauce ingredients, and set aside.

3. 3

   Cook the noodles in plenty of water, according to package directions.

4. 4

   Heat 1 tablespoon of sesame oil in a large wok or large skillet over high heat.

5. 5

   Add the shallots, broccoli and carrot, and sauté for 2 minutes, stirring regularly.

6. 6

   Add the second tablespoon of sesame oil to the wok.

7. 7

   Add the chicken, and season with pepper.

8. 8

   Add the garlic and ginger, and sauté for 15 seconds.

9. 9

   Add the peppers, zucchini, baby corn and the white of the onions, and cook for 3 minutes, stirring frequently.

10. 10

    Add the noodles, and pour over all the reserved sauce.

11. 11

    Mix and cook for a few minutes until heated through. Remove from the heat and add the basil.

12. 12

    Serve immediately, garnished with the green part of the onions and the chili sauce.