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–+ servings

Pad Kee Mao

A fiery, herb-scented stir-fry of wide rice noodles, fresh herbs, and your choice of protein, perfect for a quick weeknight meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Noodles and Protein

  • 8 oz Wide rice noodles (fresh or dried) Enough for 2–4 servings
  • 1 lb Protein (chicken, shrimp, or firm tofu) Cut into bite-sized pieces

Vegetables and Aromatics

  • 2-3 cloves Garlic, minced
  • 1 cup Mixed vegetables (bell pepper, carrot, snap peas, or Thai eggplant) Feel free to mix and match based on availability.

Sauce

  • 2-3 tbsp Soy sauce (low-sodium works)
  • 1-2 tbsp Oyster sauce Use vegetarian mushroom sauce for vegan.
  • 1-2 tsp Chili paste or sauce (sambal oelek or Sriracha) Adjust to taste.
  • Juice of 1 lime

Finish and Garnish

  • 1 cup Fresh basil leaves (Thai basil preferred) A handful of cilantro, roughly torn.
  • 2 tbsp Vegetable oil or another neutral oil
  • optional Extra basil, lime wedges, sliced chilies, crushed peanuts For garnish.

Instructions

Preparation

  • Cook the wide rice noodles according to package directions. Drain and toss with a little oil to keep them from sticking. Set aside.
  • Warm a large skillet or wok over medium-high heat until very hot. Add the vegetable oil and let it shimmer.

Cooking

  • Add the minced garlic and stir-fry about 30 seconds, just until fragrant. Don’t let it brown.
  • Add your protein (chicken, shrimp, or tofu). Stir-fry until fully cooked — about 4–6 minutes for chicken, 2–3 minutes for shrimp, or until tofu is golden.
  • Add the mixed vegetables and stir-fry 2–3 minutes until they’re tender-crisp. Keep everything moving.
  • Push the cooked ingredients to one side. Add the noodles to the pan. Pour the soy sauce, oyster sauce, and chili paste evenly over the noodles.
  • Stir and toss vigorously so the noodles absorb the sauce and pick up some char.
  • Remove the pan from the heat. Fold in the torn basil, cilantro, and lime juice. Toss once more to combine.

Serving

  • Serve immediately with optional garnishes: extra basil, lime wedges, sliced chilies, or crushed peanuts.

Notes

For gluten-free version, use tamari and gluten-free oyster alternative. Fresh wide rice noodles give the best texture; dried noodles work well if rehydrated per package instructions.