Pad Kee Mao
A vibrant and spicy stir-fried noodle dish from Thailand, combining fresh vegetables and protein for a delicious meal.
Ingredients
Noodles and Proteins
- 8 oz flat rice noodles Can substitute with other noodles if necessary.
- 8 oz boneless chicken or shrimp Use tofu for a vegetarian option.
Vegetables
- 1 cup bell peppers, sliced Any color bell peppers work.
- 1 cup broccoli florets Fresh or frozen broccoli can be used.
- 1 cup carrots, julienned Fresh carrots recommended.
Sauce and Condiments
- 2 tbsp vegetable oil For stir-frying.
- 4 cloves garlic, minced Add more for a stronger flavor.
- 3 tbsp low-sodium soy sauce Adjust to taste.
- 1 tbsp brown sugar Balances the flavors, adjust if necessary.
Instructions
Preparation
- Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain and set aside.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic and sauté for about one minute until fragrant.
- Introduce the protein (chicken or shrimp) into the skillet and stir-fry until cooked through (3-5 minutes for chicken; 2-3 minutes for shrimp).
- Toss in bell peppers, broccoli, and carrots; stir-fry for another two minutes until slightly tender yet crisp.
- Add cooked noodles back into the skillet along with soy sauce and brown sugar. Toss everything together until well combined and heated through.
Notes
To serve, garnish with fresh cilantro or green onions and a wedge of lime for added flavor. Store leftovers in an airtight container in the refrigerator for up to three days.