Known as Pad Kee Mao, this spicy Thai dish comes together quickly and is also very adaptable to ingredients you have on hand.
For the stir fry:
- 1 package fresh noodles (we use Yakisoba Stir Fry noodles found in our grocery produce department)
- 2 T peanut oil
- 3 large cloves of garlic, minced
- 2 birds eye chili or Thai chilies, deseeded, cut into two or three chunks
- 1/2 onion, sliced
- 8 oz. chicken thighs, cut into bite size pieces (or sub chicken breasts)
- 2 t fish sauce
- 2 green onions, cut into 1/2 inch pieces on the diagonal
- 1 cup fresh Thai basil
For the sauce:
- 3 T oyster sauce
- 1 1/2 T light soy sauce
- 1 1/2 T dark soy sauce
- 2 t sugar
- 1 T water
Garnish with additional fresh basil, cilantro and peanuts
Pro tip: For an extra spicy kick, mince the Thai chilis before adding them to the stir fry.
Prepare noodles per packet directions.
Mix sauce ingredients in a small bowl and set aside.
Heat oil in wok or large heavy based skillet over high heat. Add garlic and chili and cook for 10 seconds. Add onion, cook for 1 minute. Add chicken and fish sauce, and fry until cooked, around 2 minutes.
Add green onion, cooked noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
Remove from heat and immediately add basil and toss until just wilted, garnish, then serve immediately.