Pad Kee Mao

Also known as drunken master noodle or spicy thai basil noodles.

Some type of noodle, traditionally extra wide noodles, but anything works really
1 medium onion
mushrooms
carrots
chicken
2 T Garlic
several thai chilies (if you want it spicy, none if you don’t)
Other veggies (optional)
- bell peppers
- tomatoes
- broccoli
- green beans
2 T soy sauce
1 t salt
1 t sugar
Optional 1/4 – 1/2 C chicken broth
Large bunch of thai basil (the star of the dish!)

Prepare your noodles and set aside.
Start by sautéing the onion, mushrooms, carrots. (Anything that take a bit longer to cook).
1. This is also where you can add raw meat, or cook it separately, or used something precooked.
Then add your garlic and thai chilies and cook until fragrant (30-60 sec)
Add the rest of your veggies, plus the salt/sugar/soy. Cook for a few minutes to soften veggies.
Add noodles (and sometimes some chicken broth, helps soak in the soy/garlic/chili flavor into the noodles)
Right before you are ready to eat mix in all the thai basil, heat until slightly wilted and fragrant (60sec).
Serve immediately.

**Does not warm up terribly well for left overs- the thai basil is a right now! food, looses a lot of flavor