You will need:
- 8 oz. dried wide rice noodles (size L), cooked
- 1/2 lb. ground pork (or chicken, beef, turkey - whatever you like)
- 5 garlic cloves
- 5 Thai red chili pepper (or adjust to your preference)
- 2 Tbsp vegetable oil
- 1/2 cup matchstick-size strips carrots
- 1/2 cup baby corn, cut in half lengthwise
- 1/2 cup tomatoes cut in wedges (I had to use canned ones here since I forgot to buy fresh ones.)
- 1 cup basil leaves, loosely packed
- 3 Tbsp oyster sauce
- 2 Tbsp light soy sauce
- 1 1/2 Tbsp sugar
- grounded white (or black) pepper
- 3-4 Tbsp water
- 1 Tbsp dark soy sauce
- Cook rice noodles a little lesser time than the instruction on package, they will be stir-fried and cooked all the way later.
- Pound garlic cloves and chili peppers together using mortar and pestle. Or you can mince them together using a knife.
- Heat oil in a wok or large skillet over medium-high heat. Add chili garlic mixture and stir until lightly browned and fragrant.
- Add ground pork and stir well to evenly mix everything together. Once the pork is browned, add carrots and baby corns. Stir to get vegetables cooked real quick, you want them to be a bit crisp, not all soft.
- Then, add oyster sauce, light soy sauce, sugar, and grounded white/black pepper. Stir quickly to mix the seasonings into ingredients.
- Then add rice noodles, water, and dark soy sauce. Stir to get everything coated with sauce.
Add the basil leaves and tomatoes, give it a good stir. Transfer to serving dish.
I do play around with the ingredients for this dish a lot, depends on what I have on hand. Bite-size meat, fried tofu, or seafood are all good options. And if you make it with spaghetti instead of rice noodle, then you'll have Drunken Spaghetti :)