Best pad kee mao

    1 hour 40 min

    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.

    58 people made this

    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 (49)


    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)