Kea Mao Recipe

If using dried broad rice noodles, soak or cook according to package until just tender, drain and set aside. If using fresh, separate and loosen noodles so they are ready to toss in the wok.

Trim Chinese broccoli, cut stems and leaves into 2" pieces. Thinly slice tomato into wedges or 1/2" pieces. Thinly slice red onion and long hot peppers. Mince garlic. Pluck basil leaves from stems.

Whisk eggs lightly in a small bowl and set aside.

Mix the sauce: in a small bowl combine fish sauce, light soy, oyster sauce, brown sugar, rice vinegar (or lime juice), and stock. Stir until sugar dissolves.

Heat oil and aromatics

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl. Add minced garlic, minced shallot (if using), and sliced long hot peppers. Stir-fry 15–30 seconds until fragrant but not browned.

Sear onion and tomato

Add the sliced red onion and cook 1 minute until softened. Add the tomato pieces and stir 1–2 minutes until they begin to break down and release juices.

Cook the eggs

Push the vegetables to one side of the wok, add remaining 1 tablespoon oil to the empty side, pour in the beaten eggs and scramble quickly until just set but still slightly soft, about 30–45 seconds. Break up into large curds and mix with the vegetables.

Add noodles and sauce

Add the prepared broad noodles to the wok along with the sauce mixture and ground white pepper. Toss and stir aggressively to coat the noodles. If the pan is dry, add a splash of the stock or 1–2 tablespoons water to help the sauce distribute. Stir-fry 2–3 minutes until noodles are heated through and sauce is slightly reduced.

Add Chinese broccoli

Add the Chinese broccoli pieces and continue to toss for 1–2 minutes until stems are tender-crisp and leaves are wilted. Taste and adjust seasoning with salt or more fish sauce if needed.

Finish with basil

Turn off the heat. Immediately add the basil leaves and gently toss until the basil is wilted and aromatic, about 15–30 seconds.

Transfer Kea Mao to a serving platter or individual bowls. Garnish with extra basil leaves, sliced long hot pepper, and lime wedges. Serve hot, offering additional fish sauce or lime on the side for adjustment. Eat immediately.