Pad Kee Mama

We have been having reasonably bad luck with take out food during the pandemic.  One reason is definitely that the food at home has been exceptionally good, but another is that food is often much better if you eat it immediately, and by it's very nature take out food is not served at that ideal moment.  We have tried adjusting, both what we order and what we hope to get, but it has been relatively disappointing.  The one exception was a recent Thai food order, from a branch of a restaurant we do not usually frequent because it is farther from where we live, but my son wanted to try it, and we were stunned by how good it was.  So of course we had to try making some of it at home.  This was relatively successful.

• 2 ramen noodles (ideally without the flavor pack)
• 1/2 Cup Thinly sliced meat
• 1 - 2 Baby corns, sliced length wise
  
• 2 -3 small pieces Carrot
  
• 2 - 3 thin slivers Thai mild chili pepper
• 10 thin slivers fresh ginger
  
• 3 - 4 spicy Thai chiles
  
• 1/2 sliced Onion
  
• 3 - 4 cloves garlic minced
  
• 1 Cup sweet basil
  
• 1 Tablespoon Sugar
• 2 teaspoons light soy sauce
• 2 teaspoons oyster sauce
• 1/2 teaspoon dark sweet soy sauce

1) Boil the instant noodles for about a minute or two, should be al dente. Drain well.

2) Crush chilies and garlic. Heat oil in a wok or deep frying pan until it gets really hot. Add the garlic, chili, and onion, and stir and cook for about 10 seconds.

3) Add the sliced chicken, and cook for about 30 seconds or so, until it is cooked about halfway.

4) Add baby corn, sweet chili, carrot, finger root, and green peppercorn bunch. Stir it all well, letting it cook for 30 seconds.

5) Add the light soy sauce and oyster sauce. Keep stirring and let it get hot again, then add the sugar and fry until the sugar is all melted in.

6) Add the cooked instant noodles and stir them into the sauces and vegetables.

7) Next, add the dark sweet soy sauce to the noodles and stir up well. Turn off the heat and add the fresh basil. Stir well and serve.