Pad Kee Mao

Ingredients

• 3.5 ounces dried Thai-style rice noodles , such as Chantaboon Rice Noodles
• 1.5 teaspoons olive oil
• 2 cloves garlic , minced
• 0.5 teaspoons thick soy sauce
• 2 teaspoons white sugar
• 1.5 teaspoons olive oil
• 2 cloves garlic , minced
• 0.5 pounds pork , any cut
• 1 serrano pepper , minced, or more to taste
• 30 freshs basil leaves , chopped
• 0.5 teaspoons thick soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt
• 0.5 cups bean sprouts

Instructions

1. 1

   Place dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain noodles and set aside.

2. 2

   Heat 1 1/2 teaspoons olive oil in a wok or large skillet over low heat. Cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in soaked noodles, 1/2 teaspoon thick soy sauce, and 2 teaspoons sugar. Cook and stir until noodles have absorbed soy sauce and turned brown, about 3 minutes. Remove noodles from the skillet.

3. 3

   Heat remaining 1 1/2 teaspoons olive oil in the wok over low heat; stir in remaining 2 minced garlic cloves and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high and stir in pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return noodles to the wok and stir in bean sprouts. Cook and stir until heated through, about 5 more minutes.