Pad kee mao

Method

1. 1 Grind fresh garlic and chilies into a coarse paste; this is the base for the dish's characteristic spiciness.
2. 2 Sauté the garlic and chili mixture in hot oil until the aroma is strong.
3. 3 Add the chopped chicken pieces to the pan and stir-fry over high heat until cooked through.
4. 4 Add the rice noodles and bell peppers, season with fish sauce and dark soy sauce, and stir quickly.
5. 5 Turn off the heat before adding the Thai basil and stirring, so the leaves retain their aroma.