Drunken noodles (pad kee mao)
Drunken noodles arrive at the table sizzling and alive with heat, their name rooted in Thai bar culture where the dish's fiery spice and boozy aromatics once revived late-night drinkers. The technique here matters: high heat sears the beef quickly while the garlic and chilies infuse the oil before noodles join, creating layers rather than a flat sauce. Fresh basil stirred in at the end delivers a peppery brightness that cuts through the soy's saltiness, making this deceptively simple dish sing.
Instructions
step 1 Prepare the noodles following pack instructions, then drain and set aside.
Combine all the ingredients for the sauce in a small bowl or jug, and set aside. step 2 Heat the oil in a large wok or frying pan over a high heat and stir-fry the garlic and chilli for 20 seconds until just starting to turn golden.
Add the steak and stir-fry for 1 minute until seared and starting to brown.
Add the broccoli and stir-fry for another minute, then tip in the noodles and add the sauce.
Stir-fry for another 1-2 mins until well combined and piping hot. step 3 Stir through the basil and turn off the heat.
Serve immediately to avoid overcooking..
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