Pad Khee Mao

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.


Serves 4


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.

3 thoughts on “Pad Khee Mao

  1. Pingback: Curry: Jungle Curry Chicken | Kaffir Lime Leaves for Thai Recipes

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