Pad Kee Mao

• This was a big hit and it's fairly easy to do as well, making it a perfect weekday main dish offering. Hope you like it. 
• 
  
• 4 tablespoons fish sauce
• 2 tablespoons dark sweet soy sauce
• 1 teaspoon rice vinegar
• 6 cloves garlic
• 5 Thai chiles
• 3 tablespoons vegetable oil
• ½ cup sliced onion
• 1 pound ground pork
• 1 red bell pepper, sliced
• 12 ounces wide rice noodles
• 2 handfuls Thai basil
• Lime wedges, for serving

INSTRUCTIONS

1. Soak the rice noodles in warm tap water for 30 minutes to an hour.
2. Stir together the fish sauce, soy sauce and vinegar, and set aside.
3. Roughly chop the garlic and 3 of the chilies together. Chop the other two chilies, and set aside.
4. Preheat a wok or large skillet over medium-high heat; when hot, add the oil, the garlic/chile mixture and the onion. Cook, stirring constantly, until the garlic releases its fragrance, about 30 seconds. Add the pork and a splash of the sauce. Cook, breaking up the meat with a wooden spoon, until the pork is cooked through, about 5 minutes.
5. Drain the noodles and add them with the bell peppers to the pan. Increase the heat to high, and add the sauce. Cook, tossing everything together and separating the noodles, until all ingredients are coated with the sauce and it thickens slightly.
6. Toss in the basil and the additional two chiles. Serve immediately with a side of lime wedges.

SERVES: 4

NOTES: You could use rice instead of rice noodles, or a Serrano chile instead of the Thai, or other similar chile. 

SOURCE: Platings and Pairings