In a bowl add in Sugar, Fish sauce, Dark Soy Sauce, Light Soy Sauce, and Oyster sauce. Mix the sauce ingredients together and stir to combine.
Heat some oil on the pan and add the crushed garlic and chili and saute for 20 secs. Then add fingerroot and saute for 10 secs.
To this add bite-sized thigh chicken pieces and cook them for 5-10 mins until they are cooked.
To this add the Chinese broccoli stems and saute for a minute.
Now add the separated fresh rice noodles to the pan and drizzle the pre-prepared sauce over it. Gently toss and make sure the noodles don't disintegrate. Mix the sauce and let the noodles sit on the pan until the sauce is well absorbed. Cook the noodles for 3-4mins.
Lastly, add the Chinese broccoli greens and Thai basil leaves to the noodles and give it a good mix.
Pad kee mao is now ready. Enjoy!!
Ingredients
Directions
In a bowl add in Sugar, Fish sauce, Dark Soy Sauce, Light Soy Sauce, and Oyster sauce. Mix the sauce ingredients together and stir to combine.
Heat some oil on the pan and add the crushed garlic and chili and saute for 20 secs. Then add fingerroot and saute for 10 secs.
To this add bite-sized thigh chicken pieces and cook them for 5-10 mins until they are cooked.
To this add the Chinese broccoli stems and saute for a minute.
Now add the separated fresh rice noodles to the pan and drizzle the pre-prepared sauce over it. Gently toss and make sure the noodles don't disintegrate. Mix the sauce and let the noodles sit on the pan until the sauce is well absorbed. Cook the noodles for 3-4mins.
Lastly, add the Chinese broccoli greens and Thai basil leaves to the noodles and give it a good mix.
Pad kee mao is now ready. Enjoy!!
Notes
Main Ingredients
- Wide rice noodles: These are the base of the dish and can be substituted with other types of wide noodles such as udon or lo mein.
- Meat or seafood: Commonly used meats in Pad Kee Mao are chicken, beef, pork or shrimp.
- Garlic: A key ingredient in Pad Kee Mao and is used to add flavor and aroma to the dish.
- Thai chilies: To give the dish its characteristic heat.
- Vegetables: Commonly used vegetables include bell peppers, onions, mushrooms, and Thai basil.
- Seasoning: Fish sauce, soy sauce, oyster sauce and sugar are typically used to add flavor to the dish.
- Oil: Vegetable oil or peanut oil is commonly used to stir-fry the dish.
- Finger root: Finger root is typically sliced thin and stir-fried with other ingredients such as garlic, Thai chilies, and meat or seafood. Its strong and fragrant flavor adds depth and complexity to the dish and helps to balance out the spicy and savory flavors of the other ingredients.
Tips
- Soak the wide rice noodles in warm water for at least 15 minutes before cooking. This will help to soften the noodles and make them easier to stir-fry.
- Cut your meat or seafood and vegetables into small and uniform pieces. This will help to ensure that everything cooks evenly and quickly.
- Have all your ingredients prepped and ready to go before you start cooking. Pad Kee Mao is a quick-cooking dish and you want to make sure everything is ready to go before you start stir-frying.
- Use a wok or a large skillet for stir-frying. The high sides and concave shape of the wok make it ideal for stir-frying, as it allows you to toss and stir the ingredients easily.
- Cook the ingredients in small batches. This will help to ensure that everything is cooked quickly and evenly, and will also help to prevent overcrowding in the pan.
- Use high heat when stir-frying. This will help to create the signature smoky flavor of a Pad Kee Mao.
- Add the fish sauce, soy sauce, oyster sauce, sugar, and other seasonings carefully, taste the dish and adjust the seasoning if needed.
- Add the Thai basil at the end of the cooking, this will help to keep the herb’s freshness and aroma.
- Have a bowl of water nearby to soak your fingers, in case you come into contact with the chili.
- Finally, don’t be afraid to experiment and make the dish to your taste. Pad Kee Mao is a very flexible dish and can be adjusted to suit your personal preferences.
FAQs
Q: What are the main ingredients in Pad Kee Mao?
A: The main ingredients in Pad Kee Mao include wide rice noodles, meat or seafood, garlic, Thai chilies, vegetables, fish sauce, soy sauce, oyster sauce, sugar, and oil.
Q: Can I make Pad Kee Mao with other types of noodles?
A: Yes, Pad Kee Mao can be made with other types of wide noodles such as udon or lo mein.
Q: Can I make Pad Kee Mao vegetarian or vegan?
A: Yes, Pad Kee Mao can be made vegetarian by using tofu or tempeh instead of meat or seafood, and vegan by omitting the fish sauce.
Q: How can I make Pad Kee Mao less spicy?
A: You can make Pad Kee Mao less spicy by using fewer Thai chilies or by removing the seeds and membranes before using them.
Q: Can I make Pad Kee Mao in advance?
A: Pad Kee Mao is best served immediately after cooking, but you can prepare the ingredients in advance and store them separately in the refrigerator.
Q: Can I freeze Pad Kee Mao?
A: You can freeze Pad Kee Mao, but it is best to freeze the cooked noodles and vegetables separately from the sauce, this will prevent the noodles from getting mushy when reheated.
Q: What should I serve Pad Kee Mao with?
A: Pad Kee Mao is typically served as a main dish and can be enjoyed on its own or with a side of steamed rice.
Q: Can I add other vegetables to Pad Kee Mao?
A: Yes, you can add other vegetables such as carrots, bell peppers, or mushrooms