Drunken Noodles (Pad Kee Mao)

Combine the sauce ingredients in a small bowl. Stir well and set aside.

Combine chicken thigh (or the protein of your choice) with the dark soy sauce in a medium-sized bowl. Toss to coat well and set aside.

Pulverize the garlic and chilis together in a mortar and pestle or small food processor until finely ground. (*Footnote 3)

If using fresh rice noodle sheets, slice them into 1” (2.5 cm) thick strips. If using dried rice noodles, rehydrate or boil them according to the package instructions.

Heat the oil in a large nonstick pan over medium-high heat until hot. Add the ground garlic and chilis and stir fry for 30 seconds, or until fragrant.

Spread out the chicken without overlapping. Cook undisturbed until the bottom is lightly browned and the top is pink. Flip the chicken over using your spatula and quickly stir a few times.

Add the Chinese broccoli and baby corn. Cook and stir until the chicken is no longer pink.

Add the noodles and pour in the sauce. Use a pair of tongs to toss everything together, until the noodles have absorbed the sauce and begin to crackle. The vegetables should be cooked but remain crispy

Remove the pan from your stove and add the basil. Give it a final toss until the basil is just wilted. Transfer to serving plates.

Serve hot as a main dish or on the side with multiple courses.