Recipe byThe ZestyPlate Kitchen
Fiery Thai pad kee mao: wide rice noodles tossed with seared steak, broccoli, garlic, chilli and basil in a savoury sauce. Ready in minutes.
Pad kee mao is the Thai stir-fry to reach for when you want something loud and fast. Wide rice noodles soak up a salty, slightly sweet sauce while seared beef, garlic and a fistful of chillies do the heavy lifting. The holy basil at the end is what makes it sing, so don't skip it. Start to finish, it's on the table in well under fifteen minutes.
Jump to recipe
Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 200g Flat Rice Noodles
- 2 tblsp Vegetable Oil
- 3 cloves Chopped Garlic
- 3 chopped Birds-Eye Chillies
- 225g Sirloin Steak
- 100g Broccoli
- Handful Basil Leaves
- 4 tbsp Soy Sauce
- 4 tbsp Oyster Sauce
- 1 teaspoon Fish Sauce
- 1 tblsp Sugar
Nutrition (per serving)
820
kcal
34g
Protein
99g
Carbs
31g
Fat
Estimated per serving. How we calculate this.
Preparation
- Cook the noodles to the packet timing, drain, and set them aside. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce and sugar.
- Set a large wok over high heat with the oil. Stir-fry the garlic and chilli for about 20 seconds, just until golden. Add the steak and cook for a minute until it sears and browns at the edges. Tip in the broccoli for another minute, then add the noodles and the sauce. Keep everything moving for one to two minutes until hot through and well coated.
- Fold in the basil, kill the heat, and serve at once before the basil overcooks.
Tips from the ZestyPlate Kitchen
- Chop everything and mix the sauce before the pan goes on, because once you start there's no time to stop and prep.
- Push the wok as hot as it will go; that scorching heat is what gives the noodles their smoky edge.
- Keep the noodles slightly underdone when you boil them, since they carry on softening once they hit the sauce.
- Throw the basil in right at the end so it wilts into the dish without losing its scent.
Frequently Asked Questions
There isn't a drop of alcohol involved. The usual story is that the dish is so fiery it pairs well with a cold beer, or revives you after a heavy night.
With three bird's-eye chillies it has real heat. Drop it to one or two if you'd rather keep things gentle, or add more if you can take it.
Easily. Chicken, pork, prawns or tofu all sit happily in place of the steak.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!