Drunken Noodles, 'Pad Kee Mao'
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Kee Mao is a popular noodle dish served throughout Thailand and the direct translation is "drunkards noodles". They are typically made with a good deal of spicy heat, and we like this dish served with a cold beer. We also offer instant kee mao.
Ingredients (serves 6)
2 14-ounce packages wide rice stick noodles
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
Meanwhile, heat oil in a wok over medium-high heat. Add garlic and Thai chiles; saute 30 seconds. Add chicken and next 4 ingredients and saute until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and bell peppers; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
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