Pad Kee Mao
Wide rice noodles stir-fried hard and fast with chiles, basil, and a smoky charred edge.
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Cooking tools:
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- Whisk
- Tongs
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- Chef's knife
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Ingredients
- 8 ounces wide fresh rice noodles
- 1/2 pound boneless skinless chicken thighs, thinly sliced
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 3 Thai chiles, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 cup Thai holy basil leaves, loosely packed
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 small onion, thinly sliced
- 2 green onions, cut into 1-inch pieces
- 1 tablespoon water
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