Pastrami Pad Kee Mao（醉酒）

热锅上高,直到它开始吸烟;drizzle 1 teaspoon oil around wok edge. Add pastrami in a single layer around sides of wok. Cook until pastrami is warmed through and fat begins to render, about 1 minute per side. Transfer to a plate lined with paper towels to drain. Cut pastrami into bite-size (about 2-inch) pieces. Carefully wipe wok clean.

将炒锅返回高高的高温，直到开始吸烟。添加剩余的2汤匙油。加入大蒜和泰国辣椒；煮，不断搅拌，直到香，10到15秒。加入贝尔胡椒和墨西哥胡椒；煮，不断搅拌，直到略微变软，1分钟至1分钟30秒。加入面条，糖，牡蛎酱和黑酱油；折腾到均匀的外套。煮，偶尔搅拌，直到面条变软，辣椒变软2至4分钟。加入五香熏牛肉； cook, stirring often, until heated through, 30 seconds to 1 minute. Remove from heat. Stir in Thai basil, fish sauce, and white pepper. Garnish with green peppercorns, if desired. Serve immediately.