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–+ servings

Pad Kee Mao

Kanchan Dilip
Fried wide rice noodles with shrimp, zucchini, and tofu
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 196 kcal

Equipment

  • Wok

Ingredients
 
 

For the Pad Kee Mao noodles:

  • 1 pound Thai wide rice noodles dried
  • ½ pound shrimp de-veined
  • 2 bunches Thai basil
  • 3 red chilies de-seeded, minced fine
  • 1 onion julienne cut
  • 4 cloves garlic minced
  • ⅓ tsp ginger minced
  • 1 pepper julienne cut
  • 1 zucchini julienne cut
  • 1 pack firm tofu julienne cut

For the sauce:

  • 1 tsp fish sauce
  • 3 tbsp oyster sauce
  • 3 tbsp dark soy sauce
  • 1 tsp chili garlic sauce
  • 2 tsp dark brown sugar
  • ½ tsp white pepper powder
  • 1 tbsp soy sauce

Instructions
 

How to make Pad Kee Mao:

  • Soak the noodles in hot water from the kitchen faucet for 45 minutes (or follow the instructions on the package).
  • Heat the wok till hot, then add a tablespoon of peanut oil (or any vegetable oil will suffice) and a pinch of salt. Cut the tofu into strips, and fry them in the wok (for 3-4 minutes) and push them to one side of the wok.
  • Add another two tablespoons of oil, and sauté the shrimp for 4 minutes. Push them to a side on the wok.
  • Sauté the minced garlic, ginger, and chilis for a few seconds.
  • Add a tablespoon of oil and onions, toss, and then add basil leaves, zucchini, and pepper.
  • Drain the noodles (separate them if stuck together) and add the sauces.
  • Toss and mix with long chop sticks or wooden ladle or long tongs.
  • Serve hot and garnish with basil and spring onions.

Notes

  1. Wok must be hot. Use a long spatula so that the spluttering oil will not burn your fingers.
  2. Season each batch of ingredients one after the other.
  3. Add a tablespoon of oil only when the ingredients seem to be sticking to the wok.
  4. Scrape bottom of wok while tossing and add a tablespoon of water to “clean” the wok and give the noodles a little moisture.
  5. Add a few more basil at the end for aroma and flavor.
  6. Do not oversoak the noodles or they will break into pieces while cooking. Try to drain them a few minutes before the recommended time on the instructions or at the al dente stage.
  7. Keep in mind that while stir frying the veggies, stir fry quickly otherwise the veggies will get soggy. What you want is crispy veggies in noodles as they will continue cooking in the heat of the cooked noodles.
  8. Pad Kee Mao will keep for another day in the refrigerator. But it keeps well in the freezer if you have a lot of leftover. As with all fried noodles, frozen Pad Kee Mao must be thawed and re-fried again in a wok with a little oil.
Vegetarian option:
Pad Kee Mao tastes so good with the veggie option too. You can skip adding shrimp but would recommend adding other veggies such as carrots and broccoli florets. I have made it once by topping it with Chinese cabbage strips after cooking.
Pad Kee Mao can be served with a mango cucumber salad. Pad Kee Mao will taste fine even when it is warm. While re-heating it in the microwave, use a lid to lock in the moisture or sprinkle some water when re-heating in the wok again. I have gone easy on the sauce, but for those who like it a bit saltier, add more soy sauce at the end.

Nutrition

Calories: 196kcalCarbohydrates: 15gProtein: 23gFat: 6gSaturated Fat: 1gCholesterol: 143mgSodium: 1002mgPotassium: 364mgFiber: 3gSugar: 7gVitamin A: 633IUVitamin C: 63mgCalcium: 245mgIron: 3mg
Keyword pad kee mao, shrimp wide rice noodles, Thai fried noodles
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