Pad Kee Mao...sort of

Pad Kee Mao is definitely my favorite Thai dish. Many a night out in college were spent chowing down on this Chinese-influenced dish. My version isn't exactly pad kee mao--the real one uses broad noodles and thai chilies. I used whatever I had on hand in my cabinet/fridge. The recipe is based off of one I found here:

http://massiveappetite.wordpress.com/2009/04/22/pad-kee-mao-thai-drunken-noodles/.

For the sauce:

• 2 T oyster sauce
• 2 T fish sauce
• 2 T palm sugar/brown sugar
• 1 T mirin
• 1 T rice vinegar
• 1 T soy sauce
• 1 T Thai chili-garlic paste (or substitute with another Asian chili sauce, like sriracha)
• Juice of half a lime

Other ingredients:

• 7 ounces rice noodles
  
• 1 T minced garlic
• 10 shrimp
• 2 portabella mushroom caps (I cooked them in chili oil)
• Handful of fresh basil leaves, coarsely chopped--use thai basil if possible

1. In a small bowl, combine all the ingredients for the sauce. Mix until the sugar has dissolved and set aside.
   
2. Cook noodles.
3. Add oil to skillet and saute garlic for about 1 minute.
4. Add mushrooms and stir-fry for 3-4 minutes. Add shrimp and heat through.
   
5. Add noodles and sauce to skillet. Toss to coat noodles and heat through, 2-3 minutes.
6. Toss with chopped basil and serve.