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Old 03-24-2020, 04:44 PM
Aspenglow's Avatar
Aspenglow is offline
Join Date: Jul 2014
Location: Oregon
Posts: 4,942
Here's what I'm having for dinner tonight:

Pad Kee Mao
(Makes 4 servings)


1 (14-ounce) package wide rice noodles
1/4 cup oyster sauce
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice (from about 2 limes)
1-2 TB Sambal Oelek, or to taste (can substitute jalapeño peppers or even Sriracha sauce)
3 tablespoons vegetable oil
2 medium shallots, peeled and thinly sliced (can use one onion instead)
3 medium garlic cloves, peeled and coarsely chopped
1 pound ground chicken
2 medium red or green bell peppers, thinly sliced
3 large eggs, lightly beaten
1 cup loosely packed Thai basil leaves


1. Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, lime juice and Sambal Oelek in a medium nonreactive bowl, mix well, and set aside.

2. Heat oil in a large (12-inch) wok or frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes. If using jalapeño peppers, add them along with the bell peppers.

3. Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add basil, and toss to combine; serve immediately.