Pad Kee Mao

🔥 Prep

• Soak the 350 g wide rice noodles in warm water for 10 minutes until pliable, then drain and set aside.
• Slice the 250 g chicken breast into thin bite‑sized strips (~1 cm wide).
• Core and slice the 1 red bell pepper into thin strips.
• Trim the 80 g baby corn into 2‑cm pieces.
• Peel and finely mince the 5 cloves garlic.
• Thinly slice the 4 bird’s eye chilies (adjust to taste), removing seeds if less heat is desired.
• Measure 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp dark sweet soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar, 0.25 tsp black pepper, and 0.5 tsp salt into small bowls.
• Rinse the 1 cup Thai holy basil, pat dry, and keep leaves whole.

🔥 Cook

• 1. Heat a wok or large skillet over high heat until smoking, then add 2 tbsp vegetable oil and swirl to coat.
• 2. Add the minced garlic and sliced bird’s eye chilies; stir‑fry for 30 seconds until fragrant but not browned.
• 3. Add the chicken strips; stir‑fry for 2–3 minutes over high heat until the chicken is just cooked through and lightly browned.
• 4. Add the red bell pepper strips and baby‑corn pieces; toss and stir‑fry for 1 minute until they start to soften but retain crunch.
• 5. Add the drained wide rice noodles; drizzle the measured 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp dark sweet soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar, 0.25 tsp black pepper, and 0.5 tsp salt over the noodles.
• 6. Pour in 3 tbsp water to help loosen the noodles; increase heat to high and toss everything together, stirring constantly, for 2–3 minutes until the noodles are evenly coated and heated through.
• 7. Add the Thai holy basil leaves; toss vigorously for 30 seconds until the basil wilts and releases its aroma.
• 8. Taste and adjust seasoning with a pinch more salt or sugar if needed; remove from heat.

🔥 Serve

• Transfer the Pad Kee Mao to a warmed serving plate or bowl, spreading it out evenly.
• Garnish with a few extra holy basil leaves and a lime wedge on the side for squeezing.
• Serve immediately while hot, optionally accompanied by steamed jasmine rice or a simple cucumber salad with rice‑vinegar dressing.