Drunken Noodles with Basil and Beef (Pad Kee Mao)

Ingredients

• 300 g wide flat rice noodles
• 400 g beef mince
• 30 g Thai basil
• 4 red and green chillies
• 5 clove garlic
• 3 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 1 tbsp fish sauce
• 1 tsp caster sugar
• 3 tbsp vegetable oil

Method

1. 1

   Soak or briefly cook the wide rice noodles according to packet instructions, drain and set aside.

2. 2

   Mix together the oyster sauce, dark soy sauce, fish sauce and sugar in a small bowl.

3. 3

   Pound or finely chop the garlic and chillies together into a rough paste.

4. 4

   Heat the oil in a wok over the highest heat possible. Fry the garlic and chilli paste for 30 seconds, then add the beef mince and cook for 4–5 minutes, breaking it up.

5. 5

   Add the noodles and sauce, toss everything together vigorously for 2 minutes over high heat.

6. 6

   Remove from the heat, stir through the Thai basil leaves and serve immediately.