Pad Kee Mao

Ingredients List

• 3 ½ ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)

• 1 ½ teaspoons olive oil

• 2 cloves garlic, minced

• ½ teaspoon thick soy sauce

• 2 teaspoons white sugar

• 1 ½ teaspoons olive oil

• 2 cloves garlic, minced

• ½ pound pork (any cut), thinly sliced

• 1 serrano pepper, minced, or more to taste

• 30 fresh basil leaves, chopped

• ½ teaspoon thick soy sauce

• 1 teaspoon white sugar

• 1 teaspoon salt

• ½ cup bean sprouts

Cooking Instructions

1. Place dry rice noodles in a bowl and pour hot water over them. Let them soak for about 1 hour, until they turn white and soften. Drain the noodles and set them aside.

2. Heat 1 1/2 teaspoons of olive oil in a wok or large skillet over low heat. Add 2 minced garlic cloves and cook until golden and crispy, about 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar. Cook and stir until the noodles absorb the soy sauce and turn a rich brown, approximately 3 minutes. Remove the noodles from the skillet.

3. In the same wok, add the remaining 1 1/2 teaspoons of olive oil over low heat. Add the remaining 2 minced garlic cloves and cook until browned and crispy, about 2 to 3 minutes. Increase the heat to medium-high and add the pork, serrano pepper, basil, 1/2 teaspoon of thick soy sauce, 1 teaspoon of sugar, and salt. Cook, stirring occasionally, until the pork is fully cooked and the edges begin to brown, about 5 minutes. Return the noodles to the wok and add the bean sprouts. Stir everything together and cook for an additional 5 minutes, until everything is heated through.

Helpful Hints

Search for thick soy sauce at your local Asian markets or specialty grocery stores.

Nutritional Information (per serving)