This is Wok on Inn's recipe for Drunken Noodles, which is also available from its restaurant's menu.
Perfect for when you have a hangover, the story goes that a man, whilst very drunk, created a delicious stir fry with lots of chilli and herbs. Drunken Noodles is a direct translation of Pad Ke Mao; Pad (Stir Fried), Ke Mao (drunk or someone with a hangover).
Wok on Inn makes its pastes and sauces from scratch before being combined with the freshest produce to create a hawker-style meal.
5 tbsp. of long red chilli
3 bird's eye chilli (can use less if you would like it less spicy)
10 cloves of garlic
4 krachai roots
Kaffir Lime Fruit Peel (to taste)
Pinch of shrimp paste
Pinch of salt (to taste)
Oil if needed during mincing
Vegetables of your choice (goes well with green beans, brown onion, young bamboo shoots and capsicum)
Meat of your choice
Rice sheet noodles
Thai basil leaves
Using a mortar and pestle, mince all the hard ingredients first – start with galangal, then lemongrass, followed by krachai and chillies
Once minced, add garlic and mix it up with the pestle
Add all the remaining ingredients and oil if necessary to ensure a fine paste
Alternatively, you can mix all these ingredients together with a food processor.
Heat oil in wok at medium heat
Add egg and scramble for around 30 seconds
Add chilli paste
Add choice of meat along with rice sheet noodles and cook for a minute
Once the noodles are cooked, add oyster sauce, fish sauce and vegetables. Toss for another minute
Add fresh chillies and Thai basil leaves and toss for another 30 seconds