This dish is called "Pad kee mao" in Thailand. Kee mao means drunkard in Thai langage. The origins of the dish are not very well known but some cooks say that it was created by a drunkard, with what he had in his refrigerator. The result being delicious the drunkard's dish became a popular recipe. Nowadays, we often find Pad kee mao prepared with spaghetti, instead of rice noodles. Here is the traditional recipe but like the Thais, try to prepare it with pasta too!
2 tablespoons vegetable oil
4 garlic cloves, chopped
2 bird-eye chilies, sliced
2 chicken thighs, skin and bone removed, sliced
40 g kale, sliced
40 g baby corn, cut in half
40 g snake beans, cut in 3 cm lengths
20 g fresh green peppercorn
1 handful holy basil leaves (about 20 g)
200 fresh rice noodles (large)
1 red fresh spur chili, sliced, to garnish
0.5 tablespoon fish sauce
2 tablespoon oyster sauce
0.5 tablespoon soy sauce
1 teaspoon sugar
In a bowl, mix well noodles and seasoning. Reserve.
In a wok or large pan, heat the oil and stir-fry bird-eye chilies, garlic and chicken for about 3 minutes.
Then add vegetables and stir-fry briefly (1 to 2 minutes). Add the noodles and seasoning. Mix well until the noodles are reheated through. Add basil leaves. Cook 1 more minute.
Transfer on a serving plate. Garnish with spur chili.