KUAI-TIAO PHAT KHI MAO

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Stirfried Noodles, Drunken Style - Chicken, Beef, Pork

(KUAI-TIAO PHAT KHI MAO)


INGREDIENTS :

Vegetable oil1/4cup
Fresh yellow spur chili peppers2tbsp.
Garlic, peeled and chopped2tbsp.
Onion, peeled and sliced1/4cup
Chicken, beef or pork, ground8oz.
Phat thai noodles, soaked and drained 2cups
Fish sauce1 - 2tbsp.
Granulated sugar1 - 2tsp.
Oyster sauce1tbsp.
Sweet basil leaves (bai horapha) 1/2cup
(4 servings)


1. Pound together yellow spur chili peppers and garlic into a paste. If you do not have a pestle and mortar, you can use a food processor or a blender.
2. Place a large frying pan or wok on the stove and heat up the oil until almost smoking. Add the chili and garlic paste and fry quickly. Before the paste browns add onion.
3. Allow the onion to cook slightly, add the ground meat and stirfry, stirring constantly.
4. Add the noodles to the pan. You can use pasta such as cooked spaghetti or linguini as a substitute. Toss and mix well in the pan and season with fish sauce, sugar and oyster sauce.
5. When the noodles are well seasoned and have an almost uniform color, add the fresh basil leaves, toss and mix. Serve immediately.

Tips…
Substitution: This dish can easily be made with pasta that you have available in your kitchen. All you need to do is cook the pasta "al dente", plunge it in cold water, drain and set aside to stirfry.
This dish is also a lunch favorite amongst Thais. It is a complete meal in itself with ingredients from all the food groups.

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