- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 250 g
- 2 tbsp
- 1 ½ tbsp
- 1 tsp
- 1 tsp
- 1 tbsp
- 2 tbsp
- 3 cloves
- 100 g
- 20 g
Process
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Soak the 200 g wide rice noodles in warm water for 20 minutes until pliable but still firm. Drain well and set aside. Do not soak until fully soft or they will break in the wok.
In a small bowl, stir together 2 tbsp oyster sauce, 1.5 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp palm sugar and 1 tbsp fish sauce until the sugar dissolves. Set the sauce aside.
Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add the 250 g sliced chicken thighs and stir-fry for 3 to 4 minutes until just cooked through and lightly browned. Transfer the chicken to a plate.
Add the remaining 1 tbsp vegetable oil to the wok. Add 3 cloves chopped garlic and 4 Thai bird's eye chilies (2 sliced, 2 bruised) and stir for 15 seconds until fragrant. Do not let the garlic brown.
If using, push the aromatics to one side, crack in the 2 eggs and scramble for 30 seconds until just set, then mix into the aromatics.
Add the 0.5 sliced yellow onion, 0.5 sliced red bell pepper and 100 g Chinese broccoli stems. Stir-fry for 1 minute until crisp-tender.
Return the chicken to the wok, add the drained noodles and pour in the reserved sauce. Toss continuously for 2 to 3 minutes until the noodles are tender, coated and slightly charred at the edges.
Add the 6 halved cherry tomatoes, the Chinese broccoli leaves and 20 g Thai basil leaves. Toss for 30 seconds until the basil wilts and the tomatoes just soften. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is overcrowding the wok. Cook in two batches if your wok is smaller than 30 cm, otherwise the noodles steam and turn gluey instead of charring.
- Soak the dried noodles only until bendable but still firm; they finish cooking in the sauce. Fully soaked noodles disintegrate when tossed.
- Have every ingredient chopped and the sauce mixed before the wok goes on the heat. This dish cooks in under 5 minutes and there is no time to prep once you start.
- Use the highest heat your stove can produce and keep the noodles moving. A 30-second rest without tossing is what gives the signature smoky char without burning.
Substitutions
- chicken thighs→firm tofu, sliced and patted dry
- Chinese broccoli→broccoli florets or bok choy
- palm sugar→brown sugar
- Thai basil→regular basil plus a few mint leaves
Storage & reheating
Cool leftovers completely, then store in an airtight container in the fridge for up to 2 days. Freezing is not recommended because the rice noodles turn mushy. Reheat in a hot wok or skillet over high heat for 2 to 3 minutes with a splash of water to loosen the noodles, or microwave covered for 60 to 90 seconds until steaming.
FAQ
The questions we get asked most
Why did my pad kee mao turn out gluey and sticky?
The noodles were likely soaked too long or the wok was overcrowded. Soak dried wide rice noodles only until pliable but still firm, about 20 minutes, and drain them well. Cook in two batches if needed so the noodles fry instead of steam.
Can I use fresh wide rice noodles instead of dried?
Yes. Use about 300 g fresh wide rice noodles, rinse them under warm water to separate the strands, and skip the soaking step. Add them straight to the wok and toss for only 1 to 2 minutes since they are already soft.
How do I make pad kee mao less spicy?
Remove the seeds and membranes from the Thai bird's eye chilies, or use only 1 chili instead of 4. The heat lives mostly in the seeds, so deseeding keeps the flavor without the burn. You can also serve extra sliced chilies on the side for those who want more heat.
Can I make this dish ahead of time?
You can soak the noodles, slice the chicken and vegetables, and mix the sauce up to 1 day ahead, storing each separately in the fridge. Stir-fry everything just before serving, because this dish is at its best within minutes of leaving the wok.
Why are my noodles breaking apart in the wok?
Over-soaked or overcooked rice noodles break easily. Soak them only until bendable, drain thoroughly, and toss gently with a wide spatula or tongs rather than stirring aggressively. Also make sure the wok is very hot so the noodles sear instead of sticking and tearing.
What can I use instead of oyster sauce?
Use 2 tbsp vegetarian oyster sauce made from mushrooms, or mix 1.5 tbsp light soy sauce with 1 tsp sugar and 1 tsp cornstarch. The dish will be slightly less glossy but still savory and balanced.
How do I know when the chicken is cooked through?
The chicken slices should be opaque all the way through with no pink in the center, and they will feel firm when pressed. Since they are sliced thin, 3 to 4 minutes over high heat is usually enough. If unsure, cut the thickest piece open to check.
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