Pad Kee Mao Recipe

Marinate chicken

Combine the thinly sliced chicken thighs with 1 tablespoon light soy sauce and 1 teaspoon cornstarch in a bowl. Toss to coat and let sit while preparing other ingredients (10–15 minutes).

Prepare noodles

If using dried wide rice noodles, soak in warm water for 20–30 minutes until pliable but not falling apart; drain and separate gently. If using fresh noodles, loosen and separate with your hands.

Prep vegetables

Slice the green bell pepper into 1/4-inch strips, cut the onion into thin slices, trim and cut long beans into 1.5-inch pieces, mince the garlic, slice the chilies, and pluck or tear the basil leaves. Keep the green peppercorns whole on the stem if available.

Mix sauce

In a small bowl combine 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 1 teaspoon sweet soy or dissolved palm sugar, and 1/4 teaspoon freshly ground black pepper. Stir until sugar is fully dissolved and set aside.

Heat a wok or large heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Add the marinated chicken in a single layer and stir-fry for 2–3 minutes until the edges are opaque and just cooked through. Remove the chicken to a plate and set aside.

Return the wok to high heat. Add another small drizzle of oil if the wok is dry. Add minced garlic, sliced chilies, and fresh green peppercorns. Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.

Add the sliced onion and long beans. Stir-fry 1–2 minutes until they begin to soften but stay crisp.

Add the green bell pepper and continue to toss for 30–45 seconds.

Add the drained rice noodles and return the cooked chicken to the wok. Pour the prepared sauce evenly over the noodles and quickly toss everything together so the noodles absorb the sauce. Use tongs or two spatulas to turn the noodles; add a splash (1–2 tbs) of water if the noodles need loosening or more moisture.

Stir-fry for 1–2 minutes, allowing noodles to char slightly in places (this adds authentic wok flavor) while ensuring everything is heated through.

Turn off the heat, drizzle 1/2 teaspoon sesame oil over the noodles, then toss in the torn Thai basil leaves and gently combine until wilted (about 15–30 seconds).

Taste and adjust seasoning: add a little more fish sauce or soy if it needs salt, or more sweet soy/palm sugar if you prefer sweeter balance.

Serve immediately with lime wedges on the side to squeeze over before eating.