• 12 oz. sliced chicken thighs or chicken breast
• 10 tsp. chicken marinade*
• 8 oz. wide dried rice noodles
• 1 ½ tsp. brown sugar, dissolved in 1 tbsp. hot water
• 2 tsp. Thai soy sauce
• 1 tsp. dark soy sauce
• 1 tbsp. fish sauce
• 2 tsp. oyster sauce
• Pinch of ground Thai white pepper
• 3 tbsp. vegetable oil
• 3 cloves garlic, sliced
• ¼ tsp. fresh grated ginger
• 2 shallots, sliced
• 1 scallion, julienned into 3-inch pieces
• 4 Thai red chili peppers, deseeded and julienned
• 1 cup loosely packed holy basil or Thai basil
• 5 to 6 pieces of baby corn, split in half (optional)
• 2 tsp. Shaoxing wine

1. Using your hands, work 2 tbsp. of water into the chicken until liquid is fully absorbed. In another bowl, combine the marinade ingredients and mix chicken in so the pieces are evenly coated. Set aside for 20 mins.

2. Soak rice noodles in hot water for 15 mins. Drain and set aside. (This would also be a good time to crack open an ice-cold beer, if you haven’t already – the fun part is just about to begin.)

3. In a small bowl, combine the brown sugar/water mixture, soy sauces, fish sauce, oyster sauce and white pepper. Set aside.

4. Heat a wok (if you don’t have one, a frying pan will do just fine) on high until close to smoking. Coat with 2 tbsp. of oil.

5. Add chicken into your wok and let sear for 1 min on each side (about 90% cooked). Remove and set aside.

6. Still on high heat, add 1 tbsp. of oil to your wok, plus the garlic, grated ginger, and shallots. Stir-fry for 20 secs.

7. Add the scallions, chili peppers, basil, baby corn and Shaoxing wine, and stir-fry for another 20 seconds. Add in the rice noodles. With a scooping motion, mix everything for 1 min to warm up the noodles.

8. Add your sauce mixture (Step 3) to the wok and stir-fry at the highest heat for 1 min until the noodles are uniform in color. Prevent sticking by scraping the bottom of your wok with a metal spatula.

9. Add the seared chicken back in and stir-fry for another 1-2 mins.

10. Your Phad Kee Mao is ready to be served!