Drunken Noodles (Pad Kee Mao)

Instructions

1. 1

   Prepare Noodles and Sauce

   11 min

   Begin by cooking the flat rice noodles according to the instructions on the package, usually boiling them in water until tender but still slightly firm (al dente). Once done, drain the noodles thoroughly and set them aside to prevent sticking. In a separate small bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar; mix well to create a uniform sauce and set it aside for later use.

2. 2

   Stir-Fry Aromatics and Beef

   5 min

   In a large wok or frying pan, heat the vegetable oil over high heat until shimmering. Add the chopped garlic and birds-eye chillies, stirring quickly for about 20 seconds until the garlic is fragrant and starts to turn golden brown. Next, add the sirloin steak to the pan and stir-fry for approximately 1 minute until it is nicely browned on the outside; ensure the beef is cut into thin strips for even cooking. Then, toss in the broccoli florets and stir-fry for an additional minute, allowing them to become bright green and slightly tender before proceeding.

3. 3

   Combine Ingredients and Serve

   4 min

   Add the drained flat rice noodles and the prepared sauce mixture into the wok, tossing everything together for an additional 1-2 minutes. Stir-fry until the noodles are heated through and well coated with the sauce, ensuring everything is evenly mixed and the broccoli is still crisp. Finally, fold in the basil leaves, allowing them to wilt slightly from the residual heat; turn off the heat immediately to maintain the freshness of the basil. Serve the dish hot to enjoy its full flavor and texture.

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