Prepare the Chili Garlic Paste

1. Using a mortar and pestle, pound the garlic, chilies, and a pinch of salt into a rough paste.
2. Set aside — this paste will be the first thing to hit the wok.

Prepare the Sauce and Protein

1. In a small bowl, combine the oyster sauce, soy sauce, dark soy sauce, fish sauce, palm sugar, and water. Stir until the palm sugar is fully dissolved.
2. Velvet the chicken or beef using the method from dimsimlim.com. Slice it thinly so it cooks quickly in the wok.

Flash-Fry the Protein and Vegetables

1. Fill a wok halfway with neutral oil and heat to 180°C (350°F).
2. Add the velveted chicken or beef and flash fry for 60–90 seconds until lightly golden and just cooked.
3. In the final 30 seconds of frying, toss in the sliced carrot, baby corn, and gai lan stems directly into the hot oil. Fry briefly until the veggies are slightly blistered but still crisp.
4. Strain the entire mixture using a spider strainer and transfer to a wire rack or paper towel-lined tray.
5. Carefully pour the used oil into a heatproof bowl or container and set aside for later use in the stir-fry.

Stir-Fry with Chili Paste and Basil

1. Add 1 tablespoon of the reserved oil back into the clean wok and heat over medium-high.
2. Stir-fry the chili garlic paste for 15–20 seconds until fragrant and lightly golden.
3. Add the Thai basil and toss for 10–15 seconds until wilted and aromatic.
4. Add the softened rice noodles and pour in the sauce mix. Toss for 1 minute until the noodles are glossy and evenly coated.
5. Add the flash-fried protein and vegetables along with the gai lan leaves. Stir-fry everything together for another 30–60 seconds until heated through and the greens are wilted.

Serve

1. Serve the Pad Kee Mao straight from the wok while it’s hot and steamy.
2. Optional: Garnish with extra fresh chili or lime wedges if you like a little more brightness or heat.