You probably know phat khii mao as drunken noodles. But what you might not know is that the dish actually originated without noodles, Andy Ricker tells us. It started out as a stir-fry of just meat and vegetables. Try this recipe from Ricker's new cookbook on Thai drinking food, and you won't miss the starch. It's packed with chiles and galangal for a spicy stir-fry we can't get enough of.
The recipe cooks fast, so you're going to want to get organized. Having all of your mise en place ready will let you move through the recipe with ease, and you'll churn out a delicious and evenly cooked stir-fry in no time.
To learn more, read "To Thai For."
Thai Beef and Vegetable Stir-Fry (Phat Khii Mao)Recipe adapted from Andy Ricker
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes