Pad Thai Noodle Recipes

Chicken pad kee mao

Chicken pad kee mao


500g chicken breast fillets, thinly sliced
1 tbs sesame oil
2 tbs peanut oil
3 garlic cloves, crushed
1 tbs grated ginger
2 long red chillies, seeds removed, finely shredded
4 spring onions, white part finely chopped, green part shredded
1 bunch Chinese broccoli (gai lan), stems and leaves separated
100g whole baby corn, halved lengthways
500g fresh thick rice noodles
2 tbs dark soy sauce
2 tbs oyster sauce
1 tbs fish sauce
2 tsp brown sugar

  • Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat.
  • Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chicken and vegetables.
  • Add the soy and oyster sauces, sugar, 1/4 cup (60ml) water and broccoli leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.
Pad Kee Mao with Pork

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).

  • 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.
  • 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.
  • 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.
Spicy Thai Chicken Noodles
7oz/200g pad thai noodles, dried (see notes)
Stir Fry
200g/10oz chicken thigh fillet, cut into bite size pieces (2 small or 1½ normal size fillets)
1 cup basil leaves (packed), preferably Thai holy basil but normal basil is fine too
2 shallot/scallion stems, cut into 3cm/2" pieces
3 large cloves of garlic, minced
1½ birds eye chilli, deseeded (or to taste), very finely chopped
2 tbsp oil (peanut, vegetable or canola)
3 tbsp oyster sauce
1½ tbsp light soy sauce (see notes)
1½ tbsp (normal dark soy sauce)
2 tsp sugar
2 tbsp water

  • Pour boiling water over noodles in a large bowl (or pot) and set aside for 5 minutes (or as per packet instructions), and drain when ready.
  • Put Sauce ingredients in a small bowl and mix to combine.
  • Heat oil in wok or pan over high heat.
  • Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
  • Add chicken and fry until cooked, around 2 minutes.
  • Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.
  • Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.
  • If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the noodles but also revitalises the sauce.
  • Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.

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