This stir fry noodle dish known other as (ผัดขี้เมา) Pad Kee Mao is dish noodle dish to have a heat and a kick. If you like a spicy dish this Thai dish may be for you. If you are visiting Thailand or an authentic Thai restaraunt you may encounter this Asian noodle dish.

This recipe allows for many substitutions. You can use any shape rice noodle you can get your hands on. I would not use a pasta type of noodle. The wide noodle is best for this dish since it will soak up the spicy sauce. You can make this dish with the protein of your choice. Typically chicken is used but you can use shrimp, Tofu, pork or steak.

Now for the sauce:

  • 1 tsp 1 teaspoon Thai red chili paste
  • 3 tbsp Water
  • 1 tbsp brown sugar
  • 2 tbsp premium fish sauce
  • 1/4 cup kikoman soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp premium fish sauce

Your shopping list: (ingredients)

1 Cup fresh Thai Holy Basil leaves
2 tablespoon sesame oil
8 ounces of your protein choice  (chicken, shrimp, tofu or steak)
8 ounces of wide rice noodles
3 small shallots , sliced
1 zucchini , sliced in even pieces
3 large cloves of garlic , sliced thinly
1 teaspoon freshly sliced ginger
1 green, red or yellw bell pepper , sliced thinly
2 organic carrots , thinly sliced
2 green onions/scallions , sliced in 2 inch pieces
2 fresh ripe roma tomatoes , sliced
1 Pinch of black or white fresh pepper

Instructions:

Cook the asian rice noodles according to the instructions on the package.

Mix all of the dished sauce ingredients in a small pot or pan.

Heat 1 tablespoon of canola oil and 1 tablespoon of sesame oil in wok or large skillet over high heat. Add sliced carrots and your cut up shallots and cook for 2 1/2 min then add 1 additional tablespoon of canola or vegetable oil to the pan/wok. Add your sliced chicken breast and season the pieces with fresh ground pepper. Add your sliced ginger and chopped garlic cook for a few seconds. (Be careful not to burn the ginger and garlic.) Add sliced zucchini, red, yellow or green peppers tomato and the green green onion and cook for 2 minutes.

Add the rice noodles to the wok or pan and pour the sauce over your flat rice noodles. Move all ingredients around the pan. Then cook for a few extra minutes until your proteins are fully cooked. Remove from the flame and stir in chopped Thai Holy Basil leaves.

Voila, serve while its hot you can also garnished with the green onion or crushed red pepper, for added spice.