Pad Kee Mao Noodles (Print Version)
# Ingredients:
→ Stir-Fry Sauce
01 -
1 tablespoon water
02 -
2 teaspoons lime juice
03 -
1 tablespoon fish sauce
04 -
3 tablespoons oyster sauce
05 -
1 tablespoon dark soy sauce
06 -
1 tablespoon brown sugar
07 -
2 tablespoons soy sauce
→ Stir-Fry
08 -
1 carrot, julienned
09 -
2 green onions, cut into 2-inch pieces
10 -
1 pound boneless skinless chicken thighs, cut into bite-size pieces
11 -
4 cloves garlic, minced
12 -
1 medium bell pepper, sliced, red
13 -
Lime wedges for serving
14 -
2-3 Thai red chilies, sliced (adjust to taste)
15 -
2 tablespoons vegetable oil
16 -
1 cup broccoli florets
17 -
1 small onion, sliced
18 -
1 cup fresh Thai basil leaves
→ Noodles
19 -
8 ounces wide rice noodles
# Instructions:
01 -
Fill a bowl with warm water and soak the wide rice noodles (8 ounces) for about 15–20 minutes until they soften up. Drain them and keep aside.
02 -
Mix together oyster sauce (3 tablespoons), soy sauce (2 tablespoons), dark soy sauce (1 tablespoon), fish sauce (1 tablespoon), brown sugar (1 tablespoon), lime juice (2 teaspoons), and water (1 tablespoon) in a bowl. Stir until the sugar dissolves fully, then set it aside.
03 -
In a big wok or large skillet, heat up vegetable oil (2 tablespoons) on medium-high. Toss in the minced garlic (4 cloves) and sliced red chilies (2–3 Thai ones). Stir them around for roughly 30 seconds until they smell amazing. Add the chicken pieces (1 pound) and cook while stirring for 5–6 minutes until the chicken is done and gets a nice browned look.
04 -
Add in the sliced onion, red bell pepper, broccoli florets, and the julienned carrot. Stir everything together for around 3–4 minutes until the veggies are still slightly crisp but cooked.
05 -
Drop the softened noodles and your prepared stir-fry sauce into the wok. Carefully mix everything so the noodles absorb the sauce nicely. Cook for 2–3 more minutes until the noodles are tender and all the sauce is coating them perfectly.
06 -
Throw in the green onion pieces and Thai basil leaves (1 cup). Cook briefly, around 1 minute, just until the basil wilts down.
07 -
Top it off with some extra basil leaves and serve with lime wedges on the side. Best enjoyed right away!
# Notes:
01 -
If Thai basil isn't available, sweet basil works as a close substitute because of its similar flavor.
02 -
For those who like spice, feel free to add more chilies. Too much heat? Use fewer.
03 -
Be gentle when stirring in the noodles. They can break easily, especially after soaking.
04 -
For added flavor, a dash of sesame oil can be stirred in with the noodles.