Pad Kee Mao Recipe
Stir-fried flat rice noodle with chili, onion, green bean, bell pepper, tomato, bean sprout and basil.
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Ingredients
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Noodles
Vegetables
Sauce
Protein (optional)
Others
Method
Preparation
- 1
Prepare the noodles
Soak the flat rice noodles in warm water for about 30 minutes, or until they are soft and pliable. Drain and set aside.
- 2
Chop the vegetables
Slice the onion, bell pepper, and tomato. Trim the ends of the green beans. Rinse the bean sprouts and basil leaves.
- 3
Prepare the sauce
In a small bowl, combine the soy sauce, oyster sauce, chili paste, and sugar. Mix well and set aside.
Cooking
- 4
Cook the protein (optional)
If using chicken, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through. Remove from the pan and set aside.
- 5
Stir-fry the vegetables
In the same pan, add the remaining tablespoon of vegetable oil. Add minced garlic and sliced chili, and sauté for about 30 seconds until fragrant. Then add the onion, green beans, and bell pepper. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
- 6
Combine the ingredients
Add the soaked rice noodles, cooked chicken (if using), tomatoes, bean sprouts, and sauce mixture to the pan. Toss everything together and stir-fry for another 2-3 minutes until heated through and well combined.
- 7
Finish with basil
Finally, add the fresh basil leaves to the pan and stir-fry for an additional minute until the basil is wilted. Adjust seasoning with extra chili or sauce as desired.
