Pad Kee Mao
An indulgent and flavorful dish that combines rice noodles with fresh vegetables and a savory sauce for a delightful takeout experience at home.
Ingredients
Main Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 2 large eggs
- 2 green onions chopped
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili flakes
- to taste Fresh basil leaves for garnish
Instructions
Preparation
- Soak the rice noodles in hot water for 30 minutes until soft, then drain.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the garlic and sauté until fragrant.
- Toss in the bell pepper, broccoli, and carrot, and stir-fry for about 3-4 minutes.
- Push the vegetables to one side of the skillet, crack the eggs into the other side, and scramble them until cooked.
- Add the drained noodles to the skillet.
- In a small bowl, mix the soy sauce, oyster sauce, fish sauce, sugar, and chili flakes.
- Pour this sauce over the noodle mixture and toss to combine everything well.
- Stir in the green onions and cook for another 2-3 minutes.
- Serve hot, garnished with fresh basil leaves.
Notes
Feel free to add extra chili flakes to customize the spiciness. For a vegetarian version, omit fish sauce and oyster sauce.