• Prep everything first. The stir-frying moves fast and there is no time to chop mid-cook. Have all your components measured and lined up before the pan gets hot. You will need to move quickly to complete this dish!
• Don’t overcrowd the skillet: If you plan to double the recipe, make sure to make this in batches!
• Do not oversoak the dried noodles. They should still have a slight bite when you drain them, since they keep cooking in the sauce. Oversoaked noodles turn to mush in the pan.
• Browning noodles: Make sure your pan is scorching hot, and the oil is heated through before adding the noodles. This helps prevent them from sticking. Also, allowing the noodles to sit undisturbed for a minute or two develops lightly caramelized edges and adds smoky, restaurant-style flavor.
• Separate the gailan stems and leaves: The stems take much longer to cook than the leaves so it’s important to separate them to cook them accordingly.
• Baby corn: Fresh baby corn is crisp and slightly sweet and is usually found at Asian markets. Canned baby corn works well too. Drain it, rinse it, and pat it completely dry so it sears rather than steams.
• Adjust spice levels: If Thai chiles are a bit spicy for you, either omit them or reduce the amount you use!
• Do not overcook the basil. Fold it in after the heat is off. Its aroma fades quickly over a live flame.
• Substitutions: Broccolini or baby bok choy can replace the gailan. Serrano chiles can replace Thai chiles (use about double). Light brown sugar can replace palm sugar.
• You will need these supplies: a large wok or a 12-inch carbon steel or cast iron skillet, a large heatproof bowl for soaking noodles, a colander, a sharp knife, a cutting board, and a few small prep bowls.
• YOUR FEEDBACK: If you have questions or feedback about this recipe, I always look forward to hearing from you in the comments below.

Variations

• Pad Kee Mao with Beef or Pork: Thinly sliced sirloin or pork loin both work beautifully. Slice against the grain and sear the same way.
• Seafood version: Use large shrimp or scallops. Sear them for about 1 minute per side and remove them early so they do not turn rubbery.
• Vegetarian and vegan: Swap the chicken for pressed extra-firm tofu, use mushroom "oyster" sauce, and replace the fish sauce with a vegan fish sauce or an extra tablespoon of light soy sauce.
• Gluten-free: Use tamari or gluten-free soy sauce, a gluten-free oyster sauce, and check that your rice noodles are certified gluten-free.
• Extra vegetables: Shiitake mushrooms, snow peas, carrots cut into matchsticks, or Chinese cabbage all belong here. Use what you have on hand.
• Milder for kids: Skip the chiles in the pan and serve them sliced on the side, so everyone can adjust their own plate.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Transfer the cooled drunken noodles to a freezer-safe container and freeze for up to 2 months.
• Reheat: If frozen, thaw overnight in the refrigerator. Reheat in a skillet over medium heat with a splash of water until warmed through. You can also microwave the noodles in 30-second intervals, stirring between each interval, until they reach your desired temperature.