Best pad kee mao

    Best pad kee mao

    Recipe photo: Best pad kee mao

    Best pad kee mao


    56 people made this

    About this recipe: Pad Kee Mao is a spicy Thai noodle dish. Feel free to substitute the pork for tofu, chicken, beef or prawns. This dish is absolutely delicious. Serve for lunch or dinner.

    Serves: 4 

    • 100g dried wide rice noodles
    • 1 1/2 teaspoons olive oil
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon thick soy sauce
    • 2 teaspoons caster sugar
    • 1 1/2 teaspoons olive oil
    • 2 cloves garlic, finely chopped
    • 225g pork (any cut), thinly sliced
    • 1 scotch bonnet chilli or other hot chilli, finely chopped or to taste
    • 30 fresh basil leaves, chopped
    • 1/2 teaspoon thick soy sauce
    • 1 teaspoon caster sugar
    • 1 teaspoon salt
    • 35g bean sprouts

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr soaking  ›  Ready in:1hr40min 

    1. Place the dry rice noodles in a bowl, cover with hot water; let soak until white and softened, about 1 hour. Drain the noodles and set aside.
    2. Heat 1 1/2 teaspoon of olive oil in a wok or large frying pan over low heat; cook and stir 2 finely chopped garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce and 2 teaspoons of sugar; cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the frying pan.
    3. Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 finely chopped garlic cloves and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high and stir in the pork, chilli, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.


    Look for thick soy sauce at Chinese/Oriental specialty grocery stores.

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    Reviews in English (44)


    could not get wide rice noodles so used wheat variety. was delicious, not a scrap left.cooked it as part of a Thai night meal with a curry.  -  09 Sep 2010


    I made this for Dinner today, I subbed the dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles) for regular rice noodles as I had no time to go to the Asian market, I also used 1/2 a serrano pepper instead of 2 cos the kids were going to eat it too. I added some red and yellow bell peppers to compensate for the serrano pepper reduction and for added colour. We all liked this recipe and I will be making it again, Thanks DeborahB for a great recipe!  -  09 Aug 2009  (Review from Allrecipes US | Canada)


    Very yummy, just a little on the too-spicy side for me (I should have either seeded my pepper or used a half). If you can't find the thick soy sauce, consider mixing 2 tsp of molasses with 1 tsp of reg. soy sauce. I used a thin-cut pork loin chop. It was really delicious, and next time I'll try with tofu for a veggie version. Thanks for the fun recipe! The spiciness was cut down by the ice cold beer I had with the dish.  -  16 Aug 2009  (Review from Allrecipes US | Canada)

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