You probably know phat khii mao as drunken noodles (see above). But what you might not know is that the authentic dish actually did not incorporate noodles. My friends over at Tasting Table recently published an article (link below) to share this recipe from Ricker’s (pictured below) new cookbook on Thai drinking food.
2 garlic cloves
2 red Thai chiles
2 tablespoons lard or soybean oil
8 ounces beef sirloin, thinly sliced
1 tablespoon pickled green peppercorns
1 green Thai chile, crushed
One 2-inch piece galangal, peeled and julienned
½ long green chile, thinly sliced into rings
½ long red chile, thinly sliced into rings
2 ounces (⅓ cup) long beans, cut into 1½-inch batons
½ cup sliced baby corn
½ yellow onion, thinly sliced
1 tablespoon oyster sauce
1 teaspoon fish sauce, plus more to taste
1 teaspoon soy sauce
1 teaspoon granulated sugar
6 tablespoons beef stock
½ cup holy basil leaves
1 teaspoon Lao Khao or any neutral rice liquor
1. Using a mortar and pestle, crush the garlic and red Thai chiles into a paste.
2. In a large wok, heat the lard over medium-high heat. Add the chile paste and the beef, and stir-fry until fragrant and golden, 2 to 3 minutes.
3. Add the pickled green peppercorns, green Thai chile, galangal, long green chile and long red chile, then stir-fry until fragrant, 1 minute.
4. Add the long beans, baby corn and onions, and cook until the vegetables are tender, 3 to 4 minutes.
5. Stir in the sauces and sugar, followed by the beef stock. Bring to a boil, then remove from the heat and stir in the basil leaves and Lao Kho.
6. Adjust the seasoning with fish sauce, then divide between plates and serve.
Recipe courtesy of Tasting Table