Seafood Pad Kee Mao

Step 1

Bring a large pot of water to a rolling boil over high heat, about 8 minutes. You'll see big bubbles breaking rapidly at the surface.

Step 2

Add the rice noodles to the boiling water and stir once with a fork to separate them. Cook for 3 minutes until they are soft but still chewy when you bite one.

Step 3

Pour the noodles into a colander (strainer) and rinse under cold running water for 5 seconds, then set aside.

Step 4

Pat the shrimp dry with paper towels by placing them in a single layer on clean paper and pressing gently; this helps them brown better.

Step 5

Heat 2 tablespoons of olive oil in a 12-inch skillet over high heat for 90 seconds until it shimmers and slides quickly when you tilt the pan.

Step 6

Add the shrimp in a single layer to the hot oil and let them cook without stirring for 90 seconds until the bottoms turn opaque (not see-through).

Step 7

Flip the shrimp with tongs and cook for another 60 seconds on the other side until the entire shrimp is pale pink and firm when pressed.

Step 8

Add the squid rings and stir constantly with a wooden spoon for 60 seconds until they become opaque and curl into tight rings.

Step 9

Pour in the 3 tablespoons of soy sauce and stir for 15 seconds until well mixed and the pan smells strongly savory.

Step 10

Add the cooked noodles to the skillet and toss everything together with the wooden spoon for 60 seconds until the noodles are hot and evenly coated with sauce.

Step 11

Scatter the sliced chilies over the top of the noodles and stir gently for 10 seconds to distribute them throughout.

Step 12

Divide the noodle mixture evenly between two bowls, using tongs to transfer a portion to each bowl, making sure each gets shrimp and squid.

Step 13

Scatter half of the fresh basil leaves on top of each bowl, covering the surface of the noodles.