I am pretty boring when it comes to Thai food. I almost always order the same thing: Pad Kee Mao, which translates to 'drunken noodles' in English. It's just so good and spicy!
Typically, menus describe this dish as being rice noodles with sweet basil, bell peppers, onions, and a spicy kick. I usually add extra vegetables, but I've seen this dish ordered with shrimp or chicken as well.
I decided to be really authentic and use the wok for this one, but a large frying pan will work just as well.
You will need:
1 package of rice noodles
1 red bell pepper, cut into large pieces
1 green bell pepper, cut into large pieces
2 cups broccoli
2 cups cauliflower
1 yellow onion, cut into wedges
1 shallot, finely chopped
4 cloves garlic, crushed
1 1/2 cup basil leaves
1 1/2 cup bean sprouts
2 Tbs vegetable oil
1/2 cup soy sauce
2 Tbs. oyster sauce
1 1/2 Tbs. sugar
1 Tbs. red pepper flakes
1 Tbs. five-spice
Boil water on stove for noodles. Once water is boiling, add a couple shakes of salt, then add noodles to pot. Remove noodles once they are cooked 'al dente', rinse in cold water, then coat with a little oil so they don't stick together. Keep in mind, I had to improvise and use brown rice fettuccine, but typically this dish is made with chow fun noodles.
Add one tablespoon of oil, shallots, garlic, broccoli, and cauliflower to wok on high heat. Cook until tender, and keep moving the vegetables around so the garlic doesn't burn.
Once these are tender, turn the heat down to a low setting and add bell pepper and onion.
As wok is set to low setting, all sauce ingredients can be mixed together in a small bowl.
Once sauce is finished, it can be added to the wok with the noodles, basil and bean sprouts. Fry everything on high heat until the basil is wilted and the noodles have soaked up the sauce.
This is when you would add your cooked meat if you had opted that route. Mix all ingredients together.
This recipe actually made enough for about 6 people, so either make a party of it and have a Thai night with friends, or be prepared for lots of leftovers. Neither of which are ever a bad thing.