Pad Kee Mao Recipe
Make Pad Kee Mao Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sauce
Noodles & Stir-fry
Method
Make the Sauce
Combine sauce ingredients
In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and water until the sugar is dissolved. Set aside.
Prepare the Stir-Fry
Soften the noodles
If using fresh rice noodles, gently separate the strands. If refrigerated, microwave for 30 seconds to soften. If using dry noodles, soak in warm water until pliable and drain.
Stir-fry aromatics
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and chopped Thai chilies, stir-fry for about 30 seconds until fragrant. Add the sliced shallots and stir-fry for another 30 seconds until translucent.
Cook the protein and vegetables
Add the sliced chicken thighs and cook, stirring frequently, until the meat is just cooked through, about 3–4 minutes. Add red bell pepper and green beans (or baby corn) and stir-fry for another 2 minutes.
Add noodles and sauce
Add the rice noodles to the wok and pour the prepared sauce over them. Toss everything together gently but thoroughly to ensure the sauce coats all the ingredients evenly. Cook for 2–3 minutes until the noodles are heated through and slightly caramelized.
Finish with Thai basil
Turn off the heat and immediately toss in the Thai basil leaves. Stir briefly until the basil is wilted and aromatic.
