Pad Kee Mao (Thai Drunken Noodles)

Ingredients

• 400g fresh wide rice noodles (or 250g dried, soaked)
• 300g chicken thigh, thinly sliced
• 3 tbsp vegetable oil
• 5 cloves garlic, chopped
• 4 bird's-eye chilies, chopped
• 100g long beans or green beans, cut into 4cm pieces
• 2 eggs
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 cup Thai holy basil leaves

Before you cook

• Separate the fresh rice noodles gently with your hands so they aren't stuck together.
• Mix the soy sauce, oyster sauce, fish sauce, and sugar in a small bowl.
• Chop the garlic and chilies together into a rough paste.

Steps

1. Heat the oil in a wok or large skillet over high heat until just smoking.
2. Add the garlic and chili paste and stir-fry for 15 seconds.
3. Add the chicken and stir-fry for 2 minutes until just cooked through.
4. Push the chicken to one side of the wok.
5. Crack the eggs into the empty space and scramble them for 30 seconds.
6. Stir the chicken and eggs together.
7. Add the beans and stir-fry for 1 minute.
8. Add the noodles and the sauce mixture.
9. Toss constantly for 2 minutes until the noodles are evenly coated and tender.
10. Turn off the heat and fold in the basil leaves until just wilted.
11. Serve immediately.