Pad Kee Mao
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Pad Kee Mao

1. Dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles) - 3 ½ ounces
2. Olive oil - 1 ½ teaspoons
3. Garlic, minced - 2 cloves
4. Thick soy sauce - ½ teaspoon
5. White sugar - 2 teaspoons
6. Olive oil - 1 ½ teaspoons
7. Garlic, minced - 2 cloves
8. Pork (any cut), thinly sliced - ½ pound
9. Serrano pepper, minced, or more to taste - 1
10. Fresh basil leaves, chopped - 30
11. Thick soy sauce - ½ teaspoon
12. White sugar - 1 teaspoon
13. Salt - 1 teaspoon
14. Bean sprouts - ½ cup

How to cook deliciously - Pad Kee Mao

1. Stage

Place dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain noodles and set aside.

2. Stage

Heat 1 1/2 teaspoons olive oil in a wok or large skillet over low heat. Cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in soaked noodles, 1/2 teaspoon thick soy sauce, and 2 teaspoons sugar. Cook and stir until noodles have absorbed soy sauce and turned brown, about 3 minutes. Remove noodles from the skillet.

3. Stage

Heat remaining 1 1/2 teaspoons olive oil in the wok over low heat; stir in remaining 2 minced garlic cloves and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high and stir in pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return noodles to the wok and stir in bean sprouts. Cook and stir until heated through, about 5 more minutes.