Pad Kee Mao is J’s favorite Thai dish so a few weeks ago I started trying to perfect this recipe. Interestingly enough, I learned the other day that Pad Kee Mao translates to “Drunkard’s Stir Fry” and was a favorite for late night eats after an evening at the bar. Needless to say, J gets teased about this one quite a bit now. But it hasn’t hindered his appetite for this yummy meal. I’ve added chicken to this recipe but it works for pork, beef, or my vegetarian friends can enjoy sans carne. And this is a great recipe for using up any extra veggies in the fridge so feel free to add extras. I hope you like this recipe as much as J does!
What you need:
- 14 oz. wide rice noodles (I’ve been using Thai Kitchen’s stir fry noodles)
- 2 tbsp coconut oil – divided
- 4 cloves garlic – pressed and divided
- 3 tbsp soy sauce – divided (Tamari makes a gluten-free soy sauce, just be careful because it is more concentrated)
- 2 tbsp fish sauce – divided
- 1 tbsp sugar – divided
- 1 lbs. chicken – diced
- 1/2 sweet yellow onion - thinly sliced
- 1/2 bell pepper – thinly sliced
- 1/2 head broccoli – roughly chopped
- 1 carrot – julienned
- 1 jalapeño or serano pepper – finely chopped
- 5 fresh basil leaves – roughly chopped
- soy sauce and Sriracha to taste
What you do:
If you buy rice noodles from another brand you may need to let them sit in a bowl of lukewarm water for up to an hour before you can use them. The Thai Kitchen noodles I use have already been soaked and dried again so you can go right to work.
Fill a quart-size pot halfway with water and bring to a boil. After it starts boiling remove from heat and add in rice noodles. Allow to soak for 8 – 10 minutes (skip this step if you’ve already soaked your noodles for an hour).
In a large skillet or wok add 1 tbsp of coconut oil and 2 pressed garlic cloves. Bring to medium heat and sauté the garlic until it browns slightly.
Reduce heat to medium low and add rice noodles to the skillet. Combine with 1 tbsp soy sauce, 1 tbsp fish sauce, and 1/2 tbsp sugar. Mix well and make sure that soy sauce coats all of the rice noodles. Add more soy sauce if needed. Move rice noodles to a bowl.
In the same wok or skillet on medium high heat add remaining coconut oil and garlic and sauté the garlic again until slightly brown. Mix in all vegetables and chicken. Add in the remaining soy sauce, fish sauce, and sugar. Stir frequently until vegetables are tender and chicken is cooked through.
Dish into bowls and serve with soy sauce and Sriracha hot sauce. Enjoy!