A story says that this dish has been created by a chef who came home drunk. He combined what was in his cupboards and had a happy hand. In Thailand we call this dish Pad Kee Mao but this name is often translated as "drunken noodles". It is served with or without noodles, and sometimes even with spaghetti. It is a very tasty dish and we highly recommend it!
200 g fresh rice noodles (large ones)
2 tablespoons soy sauce
2 tablespoons mushroom sauce
1 teaspoon coconut sugar
2 garlic cloves, chopped
½ red cayenne pepper, thinly sliced
200 g mixed vegetables such as Thai eggplant (sliced), pea eggplants, snake beans (cut into 1.5 cm lengths), baby corn (cut in half lengthwise)
1 tablespoon fresh green peppercorns
1 handful of holy basil leaves
2 tablespoons oil
In a bowl, pour the rice noodles, half of the soy sauce and half of the mushroom sauce. Stir until noodles are evenly browned.
Heat the oil then stir-fry the garlic, cayenne pepper, vegetables and green peppercorns for about 3 minutes. Stir in the sugar, the other half of the soy sauce and the mushroom sauce and then mix well.
Over medium heat, add the noodles and holy basil (save a few leaves for garnish) and stir constantly for about 2 minutes or until the noodles are hot. Taste to adjust seasoning.
Transfer to a serving dish. Serve immediately.