Pad Kee Mao


4 tbsp fish sauce
2 tbsp soy sauce
1 tsp rice wine vinegar
6 cloves garlic
5  bird eye chiles
3 tbsp vegetable oil
1/2 cup onion, sliced
1 lb ground pork
1/2 cup bell pepper, sliced
12 oz fresh rice noodles
2 handfuls holy basil


Whisk together fish sauce, soy sauce, and vinegar in a bowl. Chop garlic and 3 chiles and set aside, then smash the other 2 chilies .

Heat up a wok on medium high heat and add the oil. Allow to heat a little, then add in the garlic and chili mix and the onion. Cook and stir constantly until garlic is fragrant. Add in the pork and a tablespoon of sauce. Break up meat and cook until completely done.

Add the peppers and noodles, then set heat to high. Add almost all the sauce and cook while tossing and separating the noodles if needed. Coat and cook until beginning to slightly char. Adjust seasonings as needed and toss in basil and smashed chile. Serve.

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