Pad Kee Mow Recipes

Steps:

• Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
• Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
• Separate rice noodles in warm water, about 5 minutes; drain.
• Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
• Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
• Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.

Steps:

• Whisk together the fish sauce, soy sauce and vinegar, and set aside. Roughly chop the garlic and three chiles together. Smash the remaining two chiles using the flat of a knife, and set aside.
• Heat a wok (or a large frying pan over medium-high. When it's hot, add the oil, the chopped garlic and chiles, and the onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the pork and a splash of the fish sauce mixture. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
• Add the bell 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.

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain the noodles, and set aside.
• Heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the skillet.
• Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high, and stir in the pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok, and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.

Steps:

• Combine sugar and pepper in a small bowl.
• Also combine the fish sauce and soy sauce in another bowl.
• Have everything ready and next to the stove.
• Heat a wok over high heat and add 2 tablespoons oil and heat until a piece of the chopped garlic sizzles immediately when dropped into the wok.
• Add the rest of the garlic to the oil and stir fry for 30 seconds, until garlic is golden.
• Add the chillies and stir fry another 30 seconds.
• Then add either the pork or chicken and stir fry for 3-5 minutes until browned and cooked.
• Add the sugar mixture and toss to mix, then the fish sauce mixture, also the vinegar and continue stir frying until the sauce bubbles and thickens a little, about 1 minute.
• Add the rice noodles and fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more oil if needed.
• Add most of the basil (reserve some for garnish) and toss gently until it begins to wilt.
• Add tomatoes, turn once and remove from heat.
• Transfer to a platter and garnish with basil.

Steps:

• # Combine sugar and pepper in a small bowl. # 2 Also combine the fish sauce and soy sauce in another bowl. # 3 Have everything ready and next to the stove. # 4 Heat a wok over high heat and add 2 tablespoons oil and heat until a piece of the chopped garlic sizzles immediately when dropped into the wok. # 5 Add the rest of the garlic to the oil and stir fry for 30 seconds, until garlic is golden. # 6 Add the chillies and stir fry another 30 seconds. # 7 Then add either the pork or chicken and stir fry for 3-5 minutes until browned and cooked. # 8 Add the sugar mixture and toss to mix, then the fish sauce mixture, also the vinegar and continue stir frying until the sauce bubbles and thickens a little, about 1 minute. # 9 Add the rice noodles and fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more oil if needed. # 10 Add most of the basil (reserve some for garnish) and toss gently until it begins to wilt. # 11 Add tomatoes, turn once and remove from heat. # 12 Transfer to a platter and garnish with basil.

Steps:

• Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
• When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
• Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
• Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
• Add chicken and cook until slightly browned.
• Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
• Add noodles and sauce to skillet.
• Stir fry for several minutes.
• Remove from heat and enjoy.