Pad kee mao — drunken noodles — are the fiery, basil-loaded cousin of pad see ew. Wide rice noodles get tossed through a screaming-hot wok with chilli, garlic, and a glossy sauce, finished with a big handful of Thai basil. Despite the name, there's no alcohol in it — legend says it's what you cook (or crave) after a big night.
The appeal is the balance of soft, chewy noodles, savoury-sweet sauce and proper chilli heat, with that unmistakable aniseed hit from the basil tying it together.
It's a genuine 15-minute dinner once your prep is done. The only rule: get the wok properly hot and don't crowd it — that's where the smoky char comes from.
