I would like to make pad kee mao, a.k.a. drunken or drunkards' noodles, at home. My attempts have largely been failures. Although I have access to good-quality fresh rice noodles, thai chiles, and thai basil, and I get the noodle texture right, the flavoring is always off. In particular, it's usually too salty, and I'm not sure what to use to balance the saltiness.
Oddly, Thai cookbooks (like David Thompson's) and pan-Asian noodle cookbooks (Nina Symonds, etc.) never seem to have pad kee mao recipes. Pad thai and pad see u, sure, but not pad kee mao. I wonder if it's either too basic or too varied to include in cookbooks. At any rate, I'd love a recipe. Thanks.