Pad Kee Mao recipe
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Ingredients
- 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
Nutrition Info
- 217.6 caloriescarbohydrate: 26.2 gcholesterol: 22.3 mgfat: 9.1 gfiber: 0.7 gprotein: 7.2 gsaturatedFat: 2.5 gservingSize: -sodium: 707.5 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Pad Kee Mao
Directions
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Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain the noodles, and set aside.
Heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the skillet.
Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat, stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high, and stir in the pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok, and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.