Pad Kee Mao
A quick and vibrant meal of stir-fried rice noodles with fresh vegetables and savory sauces, inspired by authentic street food.
Ingredients
Main Ingredients
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup cooked protein (chicken, shrimp, or tofu)
Sauces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon chili sauce adjust to taste
Garnishes
- fresh basil leaves
- lime wedges for serving
Instructions
Preparation
- Cook the rice noodles according to the package instructions. Once done, drain them and set aside.
- In a large pan or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and sliced onion, sautéing them for 1-2 minutes until they become fragrant.
Cooking
- Toss in the bell pepper and broccoli, stir-frying for 2-3 minutes until they are slightly tender but still crunchy.
- Next, introduce your cooked protein into the mix, stirring to incorporate everything evenly.
- In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and chili sauce, then pour the mixture over your stir-fry.
- Add the cooked noodles to the pan and toss all ingredients together until they are well combined and heated through.
- Finally, stir in fresh basil leaves before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, serve on a skillet over medium heat, adding a splash of water or oil. For long-term storage, freeze once cooled.