Drunken Noodles - Pad Kee Mao

Slice 150 g chicken thighs into mouth size pieces. Combine with 1/2 tsp cornstarch, 1 tbsp fish sauce, 2 tbsp sweet soy sauce, 1 tsp maggi seasoning and 1/2 tsp kosher salt to marinade and leave for at least 10 minutes.

Dice 1/2 medium tomato and add to a colander with a sprinkle of salt to draw out extra moisture. Leave for at least 10 minutes and discard any excess liquid.

Slice 1/2 brown onion and 2 jalapenos into thin wedges.

Heat a wok with a little vegetable oil over high heat until the oil starts to shimmer.

Add the sliced onion and jalapeno, and stir fry until the onion is translucent.

Add the meat to the wok, leaving most of the marinade in the bowl for later use. Stir fry until the surface is sealed. Tongs can help prevent transferring too much of the marinade.

Add the tomatoes to the wok, stir fry for about a minute or until they start to break down.

Add the noodles and remaining marinade to the wok. Toss the noodles to cover them evenly in sauce. Fresh noodles are delicate and tossing them retains their shape better than pushing them around the wok.

Move the noodles to one side of the wok, then pour a tablespoon of oil on the now-empty side. Add 2 eggs and start breaking it up with your spatula. The egg should start to scramble, but don't fully scramble them! Once the eggs are halfway cooked, flip the noodles on top of the egg. Wait for about 10 seconds, then stir thoroughly to distribute the egg throughout the noodles.

Turn off the heat and add 1/3 cup holy basil leaves, tossing to distribute them evenly throughout the dish. Serve immediately.