Pad Khee Mao is one of my favorite Thai dishes. I like it made really spicy with ground chicken and shrimp. The best Pad Khee Mao I’ve had is at BKNY Thai restaurant. I learned this version of Pad Khee Mao from Aunty Penn in Thailand who is a phenomenal cook. This dish was delicious though I wouldn’t put the tomatoes in the next time around.
2 cups of cooked shrimp (steamed)
1 cup of minced cooked chicken (steamed of stir fried with a little oil)
5 cups of cooked thick flat Chinese noodles (chow fun) – available at Asian supermarkets
5 cloves of garlic
8 chilies peppers sliced (red, yellow, green – the slightly bigger ones that are less spicy)
1 large onion sliced thin
3 plum tomatoes sliced into 1” thick slices
2 stalks of fresh green peppercorns (optional)
1 cup Thai basil
2 teaspoons fish sauce.
- Grind the 5 cloves of garlic and 4 chilies to make a thick lumpy paste and set it aside.
- Heat a wok and add the chow fun noodles (generally you don’t need to add oil as they come with oil on them)
- Cook noodles for about 2-3 minutes.
- Add 1 teaspoon of fish sauce and ½ teaspoon of dark soya sauce.
- Mix well, remove from fire and set the noodles aside.
- In a wok, heat oil and add the ground garlic and chili paste.
- Add the sliced chilies and fry for a minute.
- Add sliced onions and tomatoes (optional)
- Add 2 teaspoons of fish sauce.
- Add 2-3 tablespoons of water.
- Add green peppercorns and basil and stir-fry for a minute.
- Add cooked shrimp and chicken and mix well.
- Add noodles and mix well and serve immediately.