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Shrimp Pad Kee Mao Recipe

Name: Chiang Mai Mississaugas Shrimp Pad Kee Mao Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 12 oz fresh hand-cut rice noodles or wide egg noodles; 1 lb raw shrimp, peeled and deveined (medium, tails removed); 0.5 tsp salt; 0.25 tsp black pepper; 1 cup Thai basil leaves (whole leaves, preferably Thai basil); 1 cup bell pepper (red or mixed), thinly sliced; 1 each onion (medium), thinly sliced; 0.5 cup carrot, julienned or thin matchsticks; 1 cup shiitake or button mushrooms, sliced; 0.5 cup bamboo shoots, julienned or thin strips (canned, drained); 3 cloves garlic, minced; 2 each fresh bird's eye chilies or serranos, thinly sliced (optional, adjust to taste); 1 tsp Sichuan peppercorns (or toasted peppercorns), lightly crushed; 2 tbsp soy sauce (regular); 1 tsp dark soy sauce (for color); 1.5 tbsp oyster sauce; 1 tbsp fish sauce; 1 tsp light brown sugar or palm sugar; 1 tsp rice vinegar or lime juice; 3 tbsp water or low-sodium chicken stock; 3 tbsp neutral oil (vegetable, canola, or peanut); 0.5 tsp sesame oil (to finish); 2 each green onions / scallions, sliced on bias (for garnish); 2 each lime wedges (optional, for serving)

Inspired by Chiang Mai Mississauga

Time35m

Serves3

Shrimp, fresh hand-cut noodles, peppercorn, Thai basil, mushrooms, bell peppers, bamboo shoots, onion, carrots

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Ingredients

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Noodles & Protein

12 oz fresh hand-cut rice noodles or wide egg noodles

1 lb raw shrimp, peeled and deveined (medium, tails removed)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Vegetables & Aromatics

1 cup Thai basil leaves (whole leaves, preferably Thai basil)

1 cup bell pepper (red or mixed), thinly sliced

1 each onion (medium), thinly sliced

1/2 cup carrot, julienned or thin matchsticks

1 cup shiitake or button mushrooms, sliced

1/2 cup bamboo shoots, julienned or thin strips (canned, drained)

3 cloves Garlic, minced

2 each fresh bird's eye chilies or serranos, thinly sliced (optional, adjust to taste)

1 tsp Sichuan peppercorns (or toasted peppercorns), lightly crushed

Sauce & Seasoning

2 tbsp soy sauce (regular)

1 tsp dark soy sauce (for color)

1 1/2 tbsp oyster sauce

1 tbsp Fish sauce

1 tsp light brown sugar or palm sugar

1 tsp rice vinegar or lime juice

3 tbsp water or low-sodium chicken stock

Oils & Finishing

3 tbsp neutral oil (vegetable, canola, or peanut)

1/2 tsp sesame oil (to finish)

2 each green onions / scallions, sliced on bias (for garnish)

2 each lime wedges (optional, for serving)

Method

Prep

Prepare noodles

If using fresh hand-cut noodles, separate and loosen them gently. If they are refrigerated and clumped, steam or briefly dunk in very hot water (30–60 seconds) until pliable, then drain and toss with 1 tsp oil to prevent sticking. If using dried wide rice noodles, soak or cook according to package until tender but still slightly firm; drain and set aside.

Season shrimp

Pat shrimp very dry with paper towels. Toss shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Lightly dusting with a small amount of cornstarch (optional, 1 tsp) will help develop a silky exterior when seared.

Make sauce

In a small bowl combine 2 tbsp soy sauce, 1 tsp dark soy, 1.5 tbsp oyster sauce, 1 tbsp fish sauce, 1 tsp brown or palm sugar, 1 tsp rice vinegar or lime juice, and 3 tbsp water or stock. Stir until sugar dissolves; set aside.

Toast peppercorns

In a dry small skillet over medium heat toast 1 tsp Sichuan or peppercorns, shaking the pan, until fragrant (30–60 seconds). Lightly crush in a mortar or with the side of a knife; set aside.

Cook

Heat wok

Place a wok or large skillet over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat.

Sear shrimp

Add shrimp in a single layer and cook undisturbed 30–45 seconds until edges turn pink, then stir and cook another 30–45 seconds just until shrimp are nearly opaque and curled. Remove shrimp to a plate (they will finish cooking later).

Stir-fry aromatics & vegetables

Return wok to high heat and add remaining 1 tbsp oil. Add minced garlic and sliced chilies; stir 10–15 seconds until fragrant but not browned. Add sliced onion and carrot; stir-fry 1–2 minutes until they start to soften. Add bell pepper, mushrooms, and drained bamboo shoots; toss and stir-fry 1–2 minutes until vegetables are crisp-tender.

Add noodles & sauce

Push vegetables to the perimeter of the wok, add the noodles to the center. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss and fold the noodles into the vegetables and sauce so they soak up the liquid, stirring continuously for 1–2 minutes. If mixture seems dry, add 1–2 tbsp hot water or stock to loosen.

Finish with shrimp and basil

Return the cooked shrimp to the wok along with the toasted crushed peppercorns. Continue tossing for 30–60 seconds until shrimp are fully cooked through and noodles are glossy. Turn off the heat, add Thai basil leaves and 1/2 tsp sesame oil; toss until basil wilts and is evenly distributed.

Plate & Serve

Taste and adjust seasoning: add a splash more fish sauce or soy if it needs salt, or a squeeze of lime for brightness. Transfer to serving plates. Garnish with sliced green onions and lime wedges. Serve immediately while hot.