Pad Kee Mao

• 4 tablespoons fish sauce
• 2 tablespoons dark sweet soy sauce (kecap manis)
• 1 teaspoon rice vinegar
• 6 cloves garlic
• 5 birds eye chiles
• 3 tablespoons vegetable oil
• 1/2 cup sliced onion
• 1 pound ground pork
• 1/2 cup sliced bell peppers
• 12 ounces fresh rice noodles
• 2 handfuls of holy basil leaves (or Thai basil, in a pinch).

1. Whisk together the fish sauce, soy sauce and vinegar, and set aside.
2. Roughly chop the garlic and 3 of the chilies together.
3. Smash the other two chilies with the flat of a knife, and set aside.
4. Put a wok (or a large frying pan) over medium-high heat; when its hot, add the oil, the garlic-and-chile mixture and the onion.
5. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
6. Add the pork and a splash of the sauce.
7. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
8. Add the peppers and noodles.
9. Turn the heat to high, and add almost all of the sauce (save a spoonful or two to add later if needed).
10. Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok.
11. Taste, and add more sauce if needed.
12. Toss in the basil and the smashed chiles, and serve immediately.

fish sauce, dark sweet soy sauce, rice vinegar, garlic, birds eye chiles, vegetable oil, onion, ground pork, bell peppers, rice noodles, basil

Taken from cooking.nytimes.com/recipes/1016835 (may not work)