Pad Kea Mou Recipe

If using dried wide rice noodles, soak according to package until pliable but not falling apart (about 20–30 minutes in warm water). If using fresh, separate and loosen with your hands. Drain and set aside.

Trim Chinese broccoli: slice thicker stems on the diagonal into 1/4-inch slices and separate leaves. Slice bell peppers into thin strips. Thinly slice protein if using. Mince garlic and slice chilis and shallot.

Mix the sauce: in a small bowl combine oyster sauce, light soy, dark soy, fish sauce, sugar, chili garlic sauce, and water or stock. Stir until sugar dissolves and set aside.

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

Add the sliced protein (chicken or tofu). Stir-fry quickly until just cooked through and lightly browned, about 2–3 minutes for thin chicken or 3–4 minutes for tofu. Remove from wok and set aside.

Add remaining 1 tablespoon oil to the hot wok. Add minced garlic and sliced shallot and stir-fry 20–30 seconds until fragrant but not burnt. Add sliced chilis and stir once.

Add the sliced Chinese broccoli stems and bell peppers to the wok. Stir-fry on high heat 1–2 minutes until stems begin to brighten and crisp-tender. Add the gai lan leaves and continue to toss for another 30–45 seconds.

Push vegetables to the side of the wok. Add the noodles into the center (if they have clumped, add a splash of warm water or oil and gently loosen with tongs). Pour the prepared sauce evenly over the noodles and vegetables.

Return the cooked protein to the wok. Toss everything vigorously with tongs or two spatulas so the sauce evenly coats the noodles and vegetables. Stir-fry on high for 1–2 minutes to allow the sauce to reduce slightly and the noodles to absorb flavor. If mixture seems dry, add 1–2 tablespoons water or stock.

Turn off the heat and immediately fold in the basil leaves and ground white pepper. Toss once until basil wilts (about 15–30 seconds). Taste and adjust seasoning: more fish sauce for saltiness, sugar for balance, or chili for heat.

Transfer to a serving platter. Serve hot with lime wedges on the side. Optionally garnish with extra basil leaves or additional sliced chilis.