Drunken Noodles (Pad Kee Mao)

The odd name for this alcohol-free recipe must actually refer to that formidable craving for fiery-hot noodles while one is drinking.

This is a more caramelized, saucy, spicy and vegetable-packed version of Pad Thai that can still be enjoyed with a side of chopped peanuts, cilantro, and lime wedges.

Ingredients for up to 8 servings

• 1 package of Pad Thai rice noodles
• 1/3 cup of soy sauce
• 4 tablespoons of oyster sauce
• 2 tablespoons of fish sauce
• 3 tablespoons of honey, maple syrup, or brown sugar
• 2 tablespoons of sesame oil 
• 4 tablespoons of vegetable oil
• 1lb of sliced chicken breast, and/or peeled raw shrimp (these proteins are optional)
• 8 cloves of garlic, finely chopped
• 1-2 seeded chopped hot chili peppers 
• 4 green onions thinly sliced
• 4 cups of sliced or julienned vegetables of your choice: carrots, zucchini, mushrooms, bell pepper, broccoli, baby corn
• 1 cup of roughly chopped fresh basil (Thai or other)

Instructions

1. Soak rice noodles in hot water for 3 minutes and then drain in colander. 
2. Combine the soy sauce, fish sauce, sweetener, and 1/3 cup of water.
3. Heat oils in wok and add the chicken and shrimp if using. Add garlic, chili peppers, green onion slices and cook for about 3 minutes. Add sliced vegetables and cook for about 5 minutes until softened.
4. Pour in sauce and mix well adding noodles and the basil.
5. Serve immediately with some sides of chopped nuts, cilantro and lime wedges.