N3 Pad Kee Mao Recipe

Name: KHON Thai Kitchen by Seedas N3 Pad Kee Mao Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 12 oz wide rice noodles (fresh or thawed); 2 tbs vegetable oil; 2 tbs light soy sauce; 1 tbs dark soy sauce; 1.5 tbs oyster sauce; 1 tbs fish sauce; 1 tsp light brown sugar; 1 tsp white pepper; 4 cloves garlic cloves, thinly sliced; 1 each yellow onion, medium, thinly sliced; 1 each red bell pepper, thinly sliced (or mix of red + orange); 1 each jalapeño, thinly sliced (seeds optional); 1 cup Thai sweet basil leaves, packed (or regular basil); 2 each scallions/green onions, cut into 1.5" pieces; 10 oz chicken breast or thigh, thinly sliced; 1 tsp cornstarch (for coating protein); 2 each lime wedges; 2 tbs crushed roasted peanuts (optional); 1 to taste chili flakes or Sriracha (optional)

Inspired by KHON Thai Kitchen by Seeda

Time30m

Serves3

Flat noodle with basil, bell pepper, yellow onion, and jalapeno.

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Ingredients

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Noodles & sauce

12 oz wide rice noodles (fresh or thawed)

2 tbs Tuscany sunflower oil

2 tbs light soy sauce

1 tbs dark soy sauce

1 1/2 tbs oyster sauce

1 tbs Fish sauce

1 tsp light brown sugar

1 tsp White pepper

Vegetables & aromatics

4 cloves garlic cloves, thinly sliced

1 each yellow onion, medium, thinly sliced

1 each red bell pepper, thinly sliced (or mix of red + orange)

1 each jalapeño, thinly sliced (seeds optional)

1 cup Thai sweet basil leaves, packed (or regular basil)

2 each scallions/green onions, cut into 1.5" pieces

Optional protein

10 oz chicken breast or thigh, thinly sliced

1 tsp cornstarch (for coating protein)

Finishing & serving

2 each Lime wedges

2 tbs crushed roasted peanuts (optional)

1 to taste chili flakes or Sriracha (optional)

Method

Prep

If using fresh wide rice noodles that are cold or stuck together, gently separate them and loosen with your hands. If using dried or refrigerated noodles, rehydrate or soften according to package instructions (brief soak in warm water until pliable, then drain). Pat dry if excessively wet.

Mix the sauce: in a small bowl combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar and white pepper. Stir until sugar dissolves and set aside.

If using protein, toss the thinly sliced chicken with 1 tsp cornstarch and a pinch of salt; set aside.

Cook protein (optional)

Sear protein

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the chicken in a single layer and sear, without moving, 1–2 minutes, then stir-fry until cooked through (about 2–3 more minutes). Remove chicken to a plate and reserve.

Vegetables & aromatics

Wipe the wok if necessary and return to high heat. Add remaining 1 tablespoon oil. When oil is hot, add the sliced garlic and stir-fry 15–20 seconds until fragrant and just turning golden (do not burn).

Add the sliced yellow onion, bell pepper, and jalapeño. Stir-fry, tossing frequently, until the onion softens and the pepper is slightly blistered, about 2–3 minutes.

Combine noodles & sauce

Add the softened rice noodles to the wok, using tongs or a spatula to gently separate and distribute them across the wok surface. Pour the prepared sauce over the noodles.

Toss everything together vigorously for 1–2 minutes, using a little splashes of water (1–2 tbs) if the noodles are too dry or sticking, until noodles are evenly coated and heated through. If you cooked protein earlier, add it back now and toss to combine.

Finish & serve

Turn off the heat and immediately fold in the basil leaves and scallion pieces. Toss briefly so the residual heat wilts the basil but keeps its bright flavor.

Taste and adjust seasoning: add a little extra fish sauce or soy if it needs salt, or more sugar for balance. For heat, add chili flakes or Sriracha to taste.

Transfer to serving plates, garnish with crushed peanuts if using, and serve with lime wedges alongside for squeezing over the noodles.