Pad Kee Mao
An explosion of flavors with savory sauce, colorful vegetables, and chewy flat rice noodles, perfect for any occasion.
Ingredients
Main Protein
- 1 lb Chicken or Shrimp Cut boneless chicken into thin strips or use peeled shrimp.
Starch/Pasta
- 8 oz Flat Rice Noodles Soak in hot water until softened, about 10 minutes.
Seasoning/Spice Blend
- 3 tbsp Low-sodium Soy Sauce Mix with 1 tbsp of brown sugar until combined.
- 1 tbsp Brown Sugar For a sweet and salty balance.
Liquids/Dairy
- 2 tbsp Vegetable Oil Essential for stir-frying.
Aromatics & Vegetables
- 4 cloves Garlic Minced for robust flavor.
- 1 cup Bell Peppers Sliced.
- 1 cup Broccoli Added for nutrition and color.
- 1 cup Carrots Julienned.
Optional Finishing Ingredients
- 1 lime Lime Juice Enhances dish with brightness.
- to taste tsp Chili Flakes For added heat.
Instructions
Preparation
- Soak the flat rice noodles in hot water for about 10 minutes until soft, then drain.
- In a large pan or wok, heat 2 tbsp of vegetable oil over medium-high heat.
Cooking
- Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.
- Add the chicken or shrimp, cooking for about 3-5 minutes until fully cooked.
- Stir in the bell peppers, broccoli, and carrots, cooking for another 2-3 minutes.
- Add the drained noodles to the pan along with the soy sauce and brown sugar mixture, tossing everything for about 2-3 minutes.
- Remove from heat and add lime juice and chili flakes if desired.
Notes
Enhance flavor by toasting garlic slightly before adding protein. Customize with favorite veggies. Serve with fresh herbs for a brighter touch.