Pad Kee Mao

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I had my suspicions when Mark Bittman claimed this would “give Pad Thai a serious run for the money,” but I’m sold. This is super delicious, super quick and easy, and satisfied even our somewhat picky almost-4-year-old. We did omit the chilies to keep it kid-friendly, and next time we’ll have sriracha on the side! I’m sure chicken or turkey would sub in fine.

Blogging it so I don’t forget!

Pad Kee Mae (source)

INGREDIENTS

  • 4 tablespoons fish sauce
  • 2 tablespoons dark sweet soy sauce(kecap manis)
  • 1 teaspoon rice vinegar
  • 6 cloves garlic
  • 5 bird’s eye chiles
  • 3 tablespoons vegetable oil
  • ½ cup sliced onion
  • 1 pound ground pork
  • ½ cup sliced bell peppers
  • 12 ounces fresh rice noodles
  • 2 handfuls of holy basil leaves (or Thai basil, in a pinch). [Okay, Mark Bittman… regular basil works fine here!]

PREPARATION

  1. Whisk together the fish sauce, soy sauce and vinegar, and set aside. Roughly chop the garlic and 3 of the chilies together. Smash the other two chilies with the flat of a knife, and set aside.
  2. Put a wok (or a large frying pan) over medium-high heat; when it’s hot, add the oil, the garlic-and-chile mixture and the onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the pork and a splash of the sauce. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
  3. Add the peppers and noodles. Turn the heat to high, and add almost all of the sauce (save a spoonful or two to add later if needed). Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste, and add more sauce if needed. Toss in the basil and the smashed chiles, and serve immediately.
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