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Thai · Dinner

Thai spicy basil chicken noodles (pad kee mao)

Chewy wide rice noodles, chicken, vegetables, chile, garlic, and holy basil seared in a dark savory sauce.

About 40 minTotal
About 40 minActive
$$Cost
ModerateDifficulty
Makes 4 servings
Thai pad kee mao with charred wide rice noodles, browned chicken, crisp vegetables, garlic, chile, and just-wilted holy basil.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 4 servings

  • 1 pound fresh wide rice noodles, separated, or 8 ounces dried wide rice noodles
  • 1 pound boneless skinless chicken thighs, thinly sliced
  • 1 teaspoon light soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon Thai light soy sauce
  • 2 teaspoons Thai sweet dark soy sauce
  • 2 teaspoons granulated sugar
  • 2 tablespoons water
  • 4 garlic cloves
  • 2 to 4 Thai chiles or 1 to 2 serrano chiles, to taste
  • 3 tablespoons plus 1 teaspoon neutral oil, divided
  • 1 small yellow onion, cut in thin wedges
  • 1 red bell pepper, cut in thin strips
  • 1 cup bite-size broccoli florets
  • 1 packed cup holy basil leaves, or Thai basil with the substitution disclosed

Instructions

  1. If using dried noodles, prepare according to the package until flexible but firmer than serving texture, rinse cool, drain thoroughly, and toss with a teaspoon of oil. Keep fresh noodles at room temperature and separate gently. Toss chicken with the first teaspoon soy sauce and cornstarch.

  2. Whisk oyster sauce, fish sauce, tablespoon light soy, dark soy, sugar, and water. Pound or finely chop garlic and chiles together. Heat a over high heat until a drop of water evaporates immediately.

  3. Add 1 tablespoon oil and spread chicken in one layer. Leave 90 seconds, then stir-fry 2 to 4 minutes until browned and 165°F; transfer to a clean plate. Add another tablespoon oil, onion, bell pepper, and broccoli and stir-fry 2 minutes until bright and crisp-edged; transfer with the chicken.

  4. Cook noodles in two batches. For each, add half the remaining oil and half the garlic-chile paste for 10 seconds, then half the noodles and sauce. Toss to coat, spread flat for 30 seconds of char, and turn once more before transferring.

  5. Return noodles, chicken, and vegetables to the pan and toss 30 seconds. Turn off heat, fold in holy basil until just wilted, and serve immediately. If Thai basil was used, name the substitution at the table rather than implying its sweeter anise aroma is identical.

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