Pad Kee Mao

Sauce:

• 3 Tbs Sesame or Chili Oil
• 3 Tbs minced garlic
• 1/2 c soy sauce
• 1/2 c rice vinegar
• 2 Tbs fish sauce
• 2 tsp oyster sauce
• 1 tsp lemon juice
• 1 heaping Tbs crushed red pepper
• 1/4 c packed brown sugar
• 1 packet of Trader Joe's chicken stock
• (opt: 1 Tbs corn starch for thickening)
• salt and pepper to taste

Actual dish:

• 16oz rice noodles (Erawan brand)
• chicken breast/shrimp/other meat at your discretion 
• 1-2 bell peppers
• 3 peppers of choice (green pepper and jalapeño for a good time)
• 1/4 c cilantro
• 1/2 c basil

1. Soak the rice noodles in hot water for 30-60 minutes while you prepare the sauce. 

2. Start with 2 Tbs of Sesame Oil (save the other 1 Tbs for later) and roast the garlic. Add in the rest of the sauce ingredients, the bell pepper, the jalapeño and cilantro. 

3. Chop the chicken into bite sized nuggets and throw them in with the sauce.  Once the chicken is almost cooked, empty the wok into a bowl. 

4. With the remaining 1 Tbs of Sesame Oil, fry the noodles in the saucy wok for 2-3 min (adding some water if you feel the noodles need a lil more steaming). Re-add the chicken concoction and mix well. 

5. In the last moments of frying this all up, add in the basil and cover for 1-2 minutes.