DISH RESEARCH · Noodle dish
Pad Kee Mao
Nagi Maehashi’s selected pad kee mao tosses wide rice noodles and chicken with garlic, bird’s-eye chilli, onion, scallions and an own oyster and soy sauce mixture. Regular Thai basil wilts through the spicy savoury Thai noodles after they leave the heat.
About Pad Kee Mao
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Maehashi’s pad kee mao combines wide rice noodles, chicken thigh, chilli, garlic and Thai basil. This selected home version uses fish sauce and an own mixture of oyster sauce, light soy, dark soy, sugar and water.
The noodles are prepared according to their packet and the sauce is mixed before the wok heats. Garlic and deseeded bird’s-eye chillies cook briefly in selected peanut oil, then sliced onion follows.
Chicken and fish sauce enter together and cook before scallions, noodles and the sauce are added. The mixture is tossed until the reduced sauce coats the noodles.
Regular Thai basil is folded through after the pan leaves the heat, just until its leaves wilt. Maehashi describes this basil as having a slight aniseed note.
The noodles are served immediately. She presents them as spicy and savoury, with a sauce lighter in colour and less sweet than her pad see ew, and leaves the level of chilli adjustable for the home version.
Ingredients in Pad Kee Mao
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wide Rice Noodlesbase
- Vegetable Oilcooking medium
- Garlicseasoning
- Chilli pepperseasoning
- Thai Basilseasoning
- Bell Pepperother
- Green Beanother
- Soy Saucesauce
- Fish saucesauce
- Oyster Saucesauce
- Chickenprotein
- Shrimpprotein
- Sugarsweetener
- Noodlebase
- Onionseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Thailand
- Cooking traditions
- Thai