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!!