Chicken Pad Kee Mao
Ingredients
- 800 gWide rice noodles (ho fun) (rehydrated)
- 600 gWhite chicken (thinly sliced)
- 8 pcGarlic (peeled)
- 6 pcThai chili (whole)
- 2 pcRed bell pepper (sliced into strips)
- 2 pcRed onion (sliced)
- 4 tbspsoy sauce
- 4 tbspoyster sauce
- 2 tbspfish sauce
- 2 tspBrown sugar
- 2 pcThai basil (leaves picked)
- 6 tbspPeanut oil
- 2 pcHoly Basil (Krapow) (leaves picked)
- 2 tbspDark soy sauce
Method
A stir-fry of wide noodles that hits the senses with the scent of chili and fried garlic. The noodle edges are slightly charred and caramelized, contrasting with tender chicken and crisp vegetables.
- 1
Pound the garlic and Thai chilies in a mortar until a coarse paste is formed. This step releases the essential oils that will give the dish its power.
- 2
Mix the soy sauce, dark soy sauce, oyster sauce, fish sauce, and brown sugar in a bowl. Stir until the sugar grains are dissolved.
- 3
Heat the peanut oil in a wok until it smokes slightly. Toss in the garlic-chili paste. As soon as the garlic browns, add the sliced chicken. The meat should color quickly without boiling.
- 4
Add the red onion and red bell pepper. Stir-fry vigorously. The vegetables should remain firm to the bite while being marked by the heat.
- 5
Add the wide rice noodles and pour in the sauce. Turn the heat to maximum. Let the noodles stick to the bottom for a few seconds to get that smoky flavor before mixing to coat every element.
- 6
Turn off the heat and toss in the Thai basil and holy basil leaves. Mix one last time: the residual heat is enough to wilt the leaves without destroying their aroma.
Frequently asked questions
How do you get this dish right?
- The wok must be searing hot before starting; it's the key to 'wok hei' (the breath of the wok).
- Do not overcrowd the wok; cook in two batches if necessary to prevent ingredients from boiling in their juices.
- If the noodles stick too much, add a tablespoon of water to loosen the sauce.
How long does this dish keep?
Must be eaten immediately. Rice noodles lose their elastic texture and become brittle in the refrigerator.
