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–+ servings
spicy stir fried noodle dish

Pad Kee Mao

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main
Cuisine Thai
Servings 4 servings

Equipment

  • 1 large wok or skillet
  • 1 wooden spatula
  • 1 Large pot
  • 1 colander
  • 1 Cutting board
  • 1 sharp knife

Ingredients
  

  • 250 grams rice noodles
  • 2 tablespoons vegetable oil
  • 300 grams chicken breast thinly sliced
  • 3 cloves garlic minced
  • 2 bird’s eye chilies sliced
  • 1 small onion sliced
  • 1 red bell pepper sliced
  • 1 cup Thai basil leaves
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 cup cherry tomatoes halved

Instructions
 

  • Boil rice noodles according to package instructions, drain and set aside.
  • Heat vegetable oil in a large wok or skillet over medium-high heat.
  • Add sliced chicken and cook until lightly browned.
  • Stir in garlic and bird’s eye chilies, sauté for 1 minute.
  • Add onion and red bell pepper, cook until softened.
  • Mix in soy sauce, oyster sauce, fish sauce, and sugar.
  • Toss in cooked rice noodles and cherry tomatoes, stir well to combine.
  • Add Thai basil leaves and stir until wilted.
  • Serve hot, garnished with additional basil if desired.

Notes

For authentic flavor, ensure you use fresh Thai basil as it adds a distinct aroma to the dish. Adjust the amount of bird’s eye chilies according to your preferred spice level. If the noodles seem dry, add a splash of water or chicken broth to loosen them up during cooking.
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