Pad Kee Mao


Serves 4

32 oz flat, wide rice noodles (can use pre-cut or cut your own from a noodle sheet as shown in the video)
8 cloves garlic
1-3 Thai chilies, to taste*
1 Tbsp Korean chili flakes
1 Prik Chee Fah, cut into chunks, or any mild, red chili peppers (optional)
1 pack of firm tofu (or equivalent amount of other firm protein)
1 can baby corn, cut each one into 3
6 stalks Chinese broccoli (sub 3 crowns regular broccoli), cut into 1-2″ pieces
6 Tbsp base stir fry sauce (see recipe below)
1 Tbsp black soy sauce
1 Tbsp sugar
2 cups holy basil leaves, or sub Italian basil**

Base Stir Fry Sauce

¼ cup oyster sauce
2 Tbsp light soy sauce
1 Tbsp Golden Mountain or Maggi
2 tsp fish sauce


For the noodles: If using pre-cut noodles separate the noodles and set aside.

Put garlic and both types of chilies into a mortar (or small food processor), and pound to a rough paste, making sure that the Thai chilies are all mushed up. Set aside. Have all your ingredients prepped and ready to go by the stove before you start, it moves quickly! In a large saute pan or a wok, heat about 2 Tbsp of vegetable oil over high heat, tilt the pan to coat the bottom. Add the chill/garlic mixture and stir until the small pieces of garlic starts to turn golden brown. Add protein, if using, and cook until half way done. Add vegetables, toss in the pan quickly to wilt. Add noodles, 6 Tbsp of the stir-fry sauce, and sugar then toss to combine and let the noodles spread apart. Add the black soy sauce, and toss again to coat. Let the noodles sit in the pan and absorb the sauce, flipping it once or twice. When the sauce is all absorbed, turn the heat off, and add the basil. Toss just to wilt the basil, plate.