Pad Kee Mao (Thai Drunken Noodles) is a stir-fry that features wide rice noodles tossed in a classic Thai sauce, ground pork or chicken with an assortment of fresh vegetables. The fresh Thai basil adds a fantastic aroma and flavor profile to this popular street food.
If you are using dried wide rice noodles, soak them in warm water for at least 30 minutes. Drain well, then coat them in about a tablespoon of cooking oil to prevent them from sticking.
Prepare the sauce by combining soy sauce, oyster sauce, rice vinegar, fish sauce, dark soy sauce and brown sugar.
Heat 2 tablespoons of cooking oil to your wok over medium-high heat. Add ground pork, and stir-fry until the pork is fully cooked. Remove the ground pork from the wok and set aside.
Add 1 more tablespoon of cooking oil to the wok, followed by minced garlic, sliced onion, baby corn.
Add the sliced Thai bird chili. Omit if you prefer a non-spicy dish.
Add the noodles to the wok, followed by the sauce mixture. Stir well to distribute the sauce evenly throughout the noodles.
Return the cooked ground pork to the wok.
Add tomatoes and 2 cups of fresh Thai basil to the noodles. Stir to combine all the ingredients.
Serve immediately with the remaining fresh basil leaves and lime wedges.