Drunken Noodles (Pad Kee Mao)

Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid

Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated

Set aside for 20 minutes

Follow the directions on the rice noodle package to prepare your noodles

What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes

Then we just drain them and set aside for cooking

Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside

Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok

Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked

Remove from the wok and set aside

If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it

If not, you can wash the wok to prevent the rice noodles from sticking

Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger

After a few seconds, add the shallots

Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine

Stir-fry for another 20 seconds and add in the rice noodles

Use a scooping motion to mix everything for another minute until the noodles warm up

Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color

Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking

Add the seared chicken and stir-fry for another 1 to 2 minutes

Serve!