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Pad Kee Mao
Drunken chicken

450 gr minced chicken
16 cloves garlic
5 red rawits (chili peppers)
4 coriander roots
2 tbsp oil
1 tbsp oyster sauce
2 tbsp nam pla (fish sauce)
1 tsp cane sugar
4 tbsp chicken stock
12 thai basil leaves
1 red lombok (spanish pepper)

Cut the lombok in thin strips. Pound the rawits, the garlic and the coriander roots into a paste. Heat in a wok the oil and add the paste and fry it for 2 minutes. Add the meat and fry it until its done. Then add the oyster sauce, the sugar, the fish sauce and the chicken stock. When its hot add the basil leaves and the lombok. Serve.

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