Pad Kee Mao — Drunken Noodles with Beef

A spicy and aromatic Thai noodle dish with meat, basil, and fiery bird's eye chilies. Prepared in minutes in a scorching hot wok — a true hit of Asian street food.

Ingredients

• 200 g Flat rice noodles
• 2 tbsp Vegetable oil
• 3 clove Garlic
• 3 pcs Bird's eye chili
• 225 g Beef tenderloin
• 100 g Broccoli
• to taste Basil leaves
• 4 tbsp Soy sauce
• 4 tbsp Oyster sauce
• 1 tsp Fish sauce
• 1 tsp Sugar

Instructions

1. Cook the rice noodles according to package instructions, drain, and set aside. In a small bowl or pitcher, mix together the soy sauce, oyster sauce, fish sauce, and sugar — your sauce is ready.
2. Heat the oil in a wok or large skillet over high heat. Stir-fry the garlic and chili until golden.
3. Add the beef tenderloin and stir-fry constantly until the meat is browned on all sides.
4. Add the broccoli and cook for another minute, then add the cooked noodles and pour in the prepared sauce. Toss everything quickly until well combined and heated through.
5. Remove from heat, sprinkle with fresh basil, and serve immediately to prevent the noodles from overcooking.