Crafting Malai’s Scorching Thai Dish

Kellyn Curtis

In this installment of Eat My, we headed to West Village's newish Thai-Vietnamese spot, Malai, to see what goes into chef Keith Cedotal's signature drunken noodles. According to Cedotal, there are a couple clutch ingredients that make this dish pop: slightly sweet Thai basil and heat-packing Thai chiles. To make, Cedotal simply tosses peppers, herbs, veggies, flat noodles, sirloin steak and three sauces in a wok. Hit play to watch Cedotal in action. [The Feast]

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