Pad Kee Mao Recipe

Name: KHON Thai Kitchen by Seedas Pad Kee Mao Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 12 oz wide rice noodles (fresh or rehydrated dried); 3 tbs light soy sauce; 1 tbs dark soy sauce; 1.5 tbs oyster sauce; 1 tbs fish sauce; 1 tsp granulated sugar; 3 tbs water or chicken stock; 2 tbs neutral oil (vegetable, canola, or peanut); 4 cloves garlic cloves, thinly sliced or minced; 1 small yellow onion, thinly sliced; 1 medium green bell pepper, thinly sliced; 1 medium red bell pepper, thinly sliced; 1 medium jalapeño, thinly sliced (seeds optional); 8 oz chicken breast or thighs, thinly sliced (optional); 1 each large egg (optional); 1.5 cups Thai holy basil (or Thai basil), leaves picked; 3 each scallions, cut into 1-2 inch pieces; 1 each fresh lime wedges

Inspired by KHON Thai Kitchen by Seeda

Time40m

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 rehydrated dried)

3 tbs light soy sauce

1 tbs dark soy sauce

1 1/2 tbs oyster sauce

1 tbs Fish sauce

1 tsp granulated sugar

3 tbs water or chicken stock

Aromatics & Vegetables

2 tbs neutral oil (vegetable, canola, or peanut)

4 cloves garlic cloves, thinly sliced or minced

1 small yellow onion, thinly sliced

1 medium green bell pepper, thinly sliced

1 medium red bell pepper, thinly sliced

1 medium jalapeño, thinly sliced (seeds optional)

Proteins & Finishers

8 oz chicken breast or thighs, thinly sliced (optional)

1 each large egg (optional)

1 1/2 cups Thai holy basil (or Thai basil), leaves picked

3 each scallions, cut into 1-2 inch pieces

1 each fresh lime wedges

Method

Noodles & Sauce

Prepare noodles

If using dried rice noodles, soak them in warm water until pliable but not falling apart (about 20–30 minutes). If using fresh, gently separate and set aside. Drain and reserve.

Mix sauce

In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water or stock until sugar dissolves. Set aside near the stove.

Aromatics & Vegetables

Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon of neutral oil and swirl to coat.

If using chicken: add the thinly sliced chicken in a single layer, season lightly with a pinch of salt, and stir-fry until just cooked through (about 2–3 minutes). Remove chicken to a plate and set aside.

Add the remaining 1 tablespoon oil to the hot wok. Add the garlic and stir-fry 15–30 seconds until fragrant but not browned.

Add the sliced yellow onion, bell peppers, and jalapeño. Stir-fry on high heat for 2–3 minutes until vegetables are bright and slightly softened but still have bite.

Proteins & Finishers

Push the vegetables to one side of the wok. If using the egg, add a little oil in the cleared space, crack in the egg and scramble quickly until just set, then mix with the vegetables.

Add the drained rice noodles to the wok, spreading them out so they contact the hot surface. Pour the prepared sauce evenly over the noodles.

Using tongs or two spatulas, gently toss and fold the noodles with the vegetables (and chicken, if using) so the sauce is absorbed and noodles are heated through. Work quickly on high heat for 2–4 minutes. If noodles seem dry or sticking, add 1–2 tablespoons hot water or stock and continue tossing.

When the noodles are nearly done, add the scallions and most of the basil leaves, reserving a small handful for garnish. Toss once more until basil wilts and is evenly distributed.

Taste and adjust seasoning: add a splash more fish sauce for saltiness or a pinch of sugar if too salty. Squeeze lime over the noodles to brighten flavors, if desired.

Transfer Pad Kee Mao to a serving platter, garnish with remaining basil leaves and extra lime wedges. Serve immediately while hot.