Pad Kee Mao
Serves 1
Directions
- 1Slice chicken thighs into cubes then marinate for a couple minutes with dark soy sauce and white pepper.
- 2Pound or mince garlic and thai chilis together to make a paste.
- 3Cook your chicken all the way through then set aside.
- 4Add more oil to the same pan then sauté your chili garlic paste until fragrant.
- 5Add your sliced onions, bell pepper, and green onion and toss together to sweat the onions.
- 6Add your chicken back in then add your noodles.
- 7Add your sauce to the pan.
- 8Mix well and try not to break the noodles.
- 9Turn off the heat and add your thai basil in and toss together.
- 10Enjoy.
Ingredients
- 10 oz fresh rice noodles
- 2-3 whole chicken thigh
- to taste thai chili
- 5-10 clove garlic
- 1 handful thai basil
- to taste green onion
- 1/2 whole bell pepper
- 1/4 whole onion
- 1 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp white pepper
- 1 tbsp palm sugar
- to taste (optional) msg
Equipment
pan
Tips
- Adjust flavors to your taste: add more fish sauce and light soy sauce if it isn’t salty enough.
- Dark soy sauce is mainly for the color.
- Oyster sauce adds sweetness and umami.
- Use holy basil if you can find it instead of Thai basil.
- You can prepare the sauce beforehand or add it directly to the pan.
