Pad Kee Mao Recipe

Name: Pad Kee Mao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons fish sauce; 2 tablespoons dark sweet soy sauce (kecap manis); 1 teaspoon rice vinegar; 6 cloves garlic; 5 birds eye chiles; 3 tablespoons vegetable oil; 1/2 cup sliced onion; 1 pound ground pork; 1/2 cup sliced bell peppers; 12 ounces fresh rice noodles; 2 handfuls of holy basil leaves (or Thai basil, in a pinch).

Servings: persons

4 tablespoons fish sauce
2 tablespoons dark sweet soy sauce (kecap manis)
1 teaspoon rice vinegar
6 cloves garlic
5 birds eye chiles
3 tablespoons vegetable oil
1/2 cup sliced onion
1 pound ground pork
1/2 cup sliced bell peppers
12 ounces fresh rice noodles
2 handfuls of holy basil leaves (or Thai basil, in a pinch).

1
Whisk together the fish sauce, soy sauce and vinegar, and set aside.
2
Roughly chop the garlic and 3 of the chilies together.
3
Smash the other two chilies with the flat of a knife, and set aside.
4
Put a wok (or a large frying pan) over medium-high heat; when its hot, add the oil, the garlic-and-chile mixture and the onion.
5
Cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
6
Add the pork and a splash of the sauce.
7
Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
8
Add the peppers and noodles.
9
Turn the heat to high, and add almost all of the sauce (save a spoonful or two to add later if needed).
10
Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok.
11
Taste, and add more sauce if needed.
12
Toss in the basil and the smashed chiles, and serve immediately.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons fish sauce, 2 tablespoons dark sweet soy sauce (kecap manis), 1 teaspoon rice vinegar, 6 cloves garlic, and more.

Yes, Pad Kee Mao falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pad Kee Mao

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