Classic Chicken Pad Kee Mao

Classic Chicken Pad Kee Mao

This stir-fry is medium difficulty and best suited for cooks comfortable with fast wok or skillet work. The flavor profile is savory, slightly sweet, and spicy with prominent notes of garlic, chili, and holy basil. It suits casual weeknight meals, casual entertaining, or meal-prep lunches. Use fresh wide rice noodles when possible; dried versions require a brief soak. Chicken thigh stays moist during high-heat cooking, but breast works if sliced thinly. Adjust chili quantity for heat preference. The dish is naturally gluten-free if tamari replaces soy sauce. Total active time is short, but mise en place is essential because the cooking moves quickly once the pan is hot. Leftovers reheat well in a skillet with a splash of water to loosen the noodles.

Ingredients

• 400 g wide rice noodles (fresh or soaked dried)
• 400 g boneless chicken thighs (thinly sliced)
• 2 cups Thai holy basil leaves (packed)
• 6 stalks green onions (cut into 5 cm lengths)
• 5 cloves garlic cloves (minced)
• 3 whole fresh red chilies (sliced)
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 3 tbsp vegetable oil

Method

1. Prepare all ingredients before heating the pan. Slice chicken into thin strips, mince garlic, slice chilies, and measure sauces into a small bowl. Soak dried noodles in warm water for 8-10 minutes until pliable but not fully soft, then drain well.
2. Heat a large wok or 30 cm skillet over high heat until smoking hot. Add 1 tablespoon oil and swirl to coat the surface evenly.
3. Add sliced chicken in a single layer and sear without stirring for 60 seconds until golden on the bottom. Stir-fry 2-3 minutes until just cooked through, then transfer to a plate.
4. Add remaining 2 tablespoons oil to the same wok. Stir in minced garlic and sliced chilies; fry 20 seconds until fragrant but not browned.
5. Add drained noodles to the wok along with the bowl of combined sauces and palm sugar. Toss vigorously for 2 minutes so every strand is coated and glossy.
6. Return cooked chicken to the wok. Add green onion pieces and holy basil leaves. Stir-fry 1-2 minutes until basil wilts and everything is evenly mixed.
7. Taste and adjust seasoning with a splash more fish sauce or sugar if needed. Remove from heat immediately to prevent overcooking the noodles.
8. Transfer to a serving platter. The noodles should look shiny, slightly charred in spots, and coated in a light sauce that clings to each strand.