Pad Kee Mao
Ingredients
Sauce
- 4 tablespoons oyster sauce
- 4 tablespoons fish sauce
- 4 tablespoons dark soy sauce
- 2 tablespoons fresh squeezed lime juice
Noodles
- 1 tablespoon canola oil
- 1⁄2 pack rice noodles, wide, dry or fresh
- 1 pound chicken breast, cut in strips
- 1 onion, cut in strips
- 2-3 cloves garlic, finely chopped
- 1-3 Thai bird chiles, finely chopped
- 1 red or orange bell pepper, cut in strips
- 1 cup fresh Thai basil
- 2-4 lime wedges for garnish (optional)
Directions
Rehydrate the noodles (skip if using fresh noodles)
Place dry noodles in skillet or wok
Fill with water until noodles are covered
Place over medium-high heat
Monitor until noodles are soft but chewy
Remove from heat
Pour into collander
Rinse with cold water until cooled
Prepare the ingredients
Combine sauce in small bowl
Wash and prep vegetables
Slice chicken
Cook
Place skillet or wok over medium-high heat
Add 1 tablespoon oil
When oil is hot, add onions and garlic
Stir for 1-2 minutes
Add chiles
Stir for 30 seconds
Add chicken
Pour half of the sauce over chicken
Stir until partially cooked (3-5 minutes)
Add bell pepper
Stir until beginning to soften (2-3 minutes)
Add noodles
Add sauce
Stir until noodles absorb remaining liquid
Remove from heat
Fold in the basil until wilted
Serve, garnished with lime wedges