"Pad Kee Mao is a kind of stir-fry, it’s not necessary have to be noodle dishes. You can use this sauce recipe with many other dishes such as fried rice and stir-fry seafood."
Guay Teaw Pad Kee Mao
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 30mins
Cook time: 15mins
Serves or Makes: 2
Recipe Card
ingredients
Kee Mao Dish
- 2 tablespoons Garlic (2-3 large cloves)
- 4 tablespoons Bird-eyes Chilies (4 pieces) You can substitute with other kinds of spicy chilies.
- 4 pieces Jinda Chilies (optional)
- 3 tablespoons Cooking oil
- 4 Prawns (around 150 g) – Peeled and vain removed You can add more if you like.
- 1 Squid (around 100g) – cut into rings. 1.5 cm thick You can add more if you like.
- 3 pieces Baby peppercorn, chopped into 2 inches long
- 1 cups Thai holy basil leaves
- 120 grams Flat wide and clear noodles soaked into water until soften. This kind of noodles will curl up like a straw (see the video) When it's soaked in water. It might be difficult to get this type of noodles overseas but you can use other kinds of rice noodles. It will still taste very good.
ingredients
Stir-fry Sauce
- 1 teaspoon Brown sugar
- 3 tablespoons Soy sauce
- 1/2 tablespoons Fish sauce
Method
For The Sauce
Step 1
Mix everything together and set aside.
For the dish
Step 1
1) Pick basil leaves, and soak them in a bowl of water. 2) Chop baby pepper corn to 2 inches long, pick some of the little balls out, they will add nice spicy crunch to the dish 3) Clean and slice Jinda chilies diagonally, 1.5 inches long. 4) Peel the garlic
Step 2
After we have done with chopping the vegetable We are going to prepare garlic and chilies paste by grinding bird-Eyes chilies and garlic together to a rough paste.
Step 3
Add oil to a hot wok and stir-fry garlic chilies paste until fragrance (around 15-20 seconds). Add prawn and cook half way, then follow by squid then add a little bit of Chinese cooking wine. When the seafood is cooked, add noodle and the sauce.
Step 4
Stir until combine, Turn off the heat and add peppercorn, sliced Jinda chilies and Thai holy basil. Fold throughuntil the vegetable is well covered.
Step 5
Pad Kee Mao should be hot, spicy and full of flavour. However, if you prefer less spicy, you can reduce the number of chilies.