Chicken Pad Kee Mao

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 1213
• Protein: 50 g
• Carbs: 179 g
• Fat: 32 g

Ingredients

• 800 g Wide rice noodles (ho fun) ( rehydrated )
• 600 g White chicken ( thinly sliced )
• 8 piece Garlic ( peeled )
• 6 piece Thai chili ( whole )
• 2 piece Red bell pepper ( sliced into strips )
• 2 piece Red onion ( sliced )
• 4 tbsp soy sauce
• 4 tbsp oyster sauce
• 2 tbsp fish sauce
• 2 tsp Brown sugar
• 2 piece Thai basil ( leaves picked )
• 6 tbsp Peanut oil
• 2 piece Holy Basil (Krapow) ( leaves picked )
• 2 tbsp Dark soy sauce

Instructions

1. Aromatic base preparation

   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. Sauce preparation

   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. Searing the chicken and aromatics

   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. Vegetable stir-fry

   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. Noodle caramelization

   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. Basil finish

   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.

Chef's tips

• 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.

Storage

Must be eaten immediately. Rice noodles lose their elastic texture and become brittle in the refrigerator.