Thai
Pad Kee Mao
Wide rice noodles are tossed over fierce heat with garlic, fresh chilies, chicken, holy basil, and a salty-sweet wok sauce. The finished dish should be smoky, spicy, glossy, and fragrant with basil.
Watch it madedimsimlim · 1:08
Ingredients
- fresh wide rice noodles, gently separated450g
- boneless chicken thigh, thinly sliced220g
- garlic cloves5
- Thai bird's eye chilies4-6
- red spur chili or long red chili, sliced diagonally1
- Chinese broccoli, stems sliced and leaves cut into pieces2 cups
- baby corn, halved lengthwise1/2 cup
- fresh green peppercorns1 tbsp
- holy basil leaves1 packed cup
- neutral oil3 tbsp
- oyster sauce2 tbsp
- light soy sauce1 tbsp
- fish sauce1 tbsp
- dark soy sauce2 tsp
- granulated sugar1 1/2 tsp
- white pepper1/4 tsp
Method
- Pound the garlic and bird's eye chilies in a mortar to a rough paste.
- Stir together the oyster sauce, light soy sauce, fish sauce, dark soy sauce, sugar, and white pepper in a small bowl.
- Loosen the fresh rice noodles by hand so they can separate quickly in the wok without breaking too much.
- Heat a wok over high heat until very hot, then add the oil and swirl to coat.
- Add the garlic-chili paste and stir-fry for a few seconds until sharply fragrant.
- Add the chicken and stir-fry until it is mostly cooked and beginning to brown at the edges.
- Add the Chinese broccoli stems, baby corn, green peppercorns, and sliced red chili, then stir-fry for about 1 minute.
- Add the noodles and prepared sauce, tossing quickly so the noodles are coated and pick up a little wok char.
- Add the Chinese broccoli leaves and toss until just wilted.
- Turn off the heat, fold in the holy basil, and let the residual heat wilt it.
- Serve immediately while the noodles are glossy, hot, and smoky.
Common questions
Can I substitute the fresh wide rice noodles if I can’t find them?
Yes. Use dried wide rice noodles or fresh chow fun-style noodles if available. Soak or blanch dried noodles until pliable, then drain very well. Avoid overcooking; the noodles should still be firm enough to toss in the wok.
When should I add the sauce and basil so the noodles don’t get soggy?
Add the sauce right after the noodles go in, while the wok is still very hot, and toss immediately so it coats fast. Add holy basil only after turning off the heat; residual heat is enough to wilt it.
What are the most common mistakes when making Pad Kee Mao at home?
The biggest mistakes are a wok that isn’t hot enough, wet noodles, and overcrowding the pan. These cause steaming instead of charring. Also avoid adding basil too early, or it will lose its fragrance and turn dark.
How should I store leftovers, and do the noodles reheat well?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a hot skillet or wok with a splash of water or oil. Microwaving works, but it softens the noodles more.
What should I serve with Pad Kee Mao, and how spicy should it be?
Serve it hot as a main dish on its own, or with a simple cucumber salad or fried egg. It’s usually quite spicy, so start with fewer bird’s eye chilies if serving guests, then add more at the table.