📝 About This Recipe
Legend has it these noodles are so spicy they can cure a hangover, or perhaps they were originally cooked by someone who came home late after a few drinks—either way, Pad Kee Mao is a Thai street food icon. This dish features wide, chewy rice noodles tossed in a savory, umami-rich sauce with a signature punch of heat from Thai bird's eye chilies and the peppery aroma of fresh Holy Basil. It is a masterclass in high-heat stir-frying, delivering a smoky 'wok hei' flavor that perfectly balances salty, sweet, and spicy notes.
🥗 Ingredients
The Noodles
- 16 ounces Wide Flat Rice Noodles (Fresh 'Sen Yai' noodles preferred, or dried noodles soaked until pliable)
The Sauce
- 2 tablespoons Oyster Sauce (Thai brand like Maekrua is best)
- 1 tablespoon Light Soy Sauce (Provides the saltiness)
- 2 teaspoons Dark Soy Sauce (Used primarily for the rich caramel color)
- 1 tablespoon Fish Sauce (For that essential funky depth)
- 1 tablespoon Palm Sugar (Finely grated; substitute with brown sugar if needed)
- 1 tablespoon Water (To thin the sauce slightly)
The Aromatics and Protein
- 8 ounces Chicken Breast or Thigh (Thinly sliced against the grain)
- 5 pieces Garlic Cloves (Pounded into a coarse paste)
- 3-6 pieces Thai Bird's Eye Chilies (Adjust to your spice tolerance; pounded with the garlic)
- 1 cup Chinese Broccoli (Gai Lan) (Cut into 2-inch pieces)
- 1/2 cup Red Bell Pepper (Thinly sliced)
- 1/2 cup Baby Corn (Sliced lengthwise)
- 1.5 cups Holy Basil Leaves (Packed; substitute Thai Basil if Holy Basil is unavailable)
- 3 tablespoons Vegetable Oil (High smoke point oil like canola or peanut)
👨🍳 Instructions
-
1
If using fresh rice noodles, gently peel them apart so they don't clump. If using dried, soak them in lukewarm water for 30 minutes until flexible but still firm (al dente).
-
2
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, palm sugar, and water until the sugar is dissolved. Set aside.
-
3
Using a mortar and pestle, pound the garlic and Thai bird's eye chilies together into a coarse, fragrant paste. This releases the essential oils for maximum flavor.
-
4
Heat 2 tablespoons of oil in a wok or large heavy-bottomed skillet over high heat until it begins to shimmer and just start to smoke.
-
5
Add the sliced chicken to the wok. Spread it out in a single layer and let it sear undisturbed for 1 minute to get a nice golden crust.
-
6
Toss the chicken and add the garlic-chili paste. Stir-fry for 30 seconds until incredibly fragrant, being careful not to burn the garlic.
-
7
Add the Chinese broccoli stalks, bell peppers, and baby corn. Stir-fry for 1-2 minutes until the vegetables are slightly softened but still crisp.
-
8
Push everything to the sides of the wok and add the remaining tablespoon of oil to the center. Add the rice noodles.
-
9
Immediately pour the prepared sauce over the noodles. Use a wide spatula to gently fold the noodles into the sauce and vegetables, trying not to break the delicate noodles.
-
10
Let the noodles sit undisturbed for 30-45 seconds to allow them to caramelize and absorb the 'wok hei' (breath of the wok).
-
11
Toss everything together for another minute until the sauce has thickened and coated every strand of noodle.
-
12
Turn off the heat and immediately add the fresh holy basil leaves. The residual heat will wilt the basil and release its peppery aroma without turning it bitter.
-
13
Give it one final gentle toss and transfer to a serving platter immediately.
💡 Chef's Tips
Use a high-smoke point oil and keep your heat as high as possible; the goal is a quick sear, not a slow steam. Don't over-crowd the pan; if you are doubling the recipe, cook it in two separate batches to maintain the heat. Holy Basil is the authentic choice for its spicy, clove-like flavor; Thai Basil is a good backup, but avoid Italian Sweet Basil. If your noodles are sticking, add a tiny splash of water or oil rather than more sauce to avoid making the dish too salty. Handle the noodles gently with a wide spatula or tongs to keep them from breaking into small pieces.
🍽️ Serving Suggestions
Serve with a side of 'Prik Nam Pla' (fish sauce with sliced chilies) for those who want extra salt and heat. A cold, crisp Thai lager like Singha or Chang pairs perfectly with the spicy profile. Serve with a wedge of lime on the side to brighten the flavors with a hit of acidity. A simple cucumber salad with a light vinegar dressing helps cool the palate between spicy bites. Finish the meal with fresh mango slices or sticky rice to balance the heat of the main course.