Pad Kee Mao Hybrid

Thai-Style Noodles

Thai-Style Noodles

I finally succeeded in making this at home…at least in my own world. It is somewhat Americanized with regular¬†instead of Chinese broccoli. I also simplified the ingredients just enough so that I am satsified with the flavor. My trusty source Thai Table is the best!¬†

Tips: Use a very hot good quality wok (carefully) and work quickly with all the ingredients ready when you start cooking. Of course, fresh noodles are a must as well as chilies. I used dried chili oil and it worked just fine.

Peanut or canola oil
1/2 lb ground chicken
1 lb fresh wide rice noodles
1 tbsp palm sugar
2 tbsp golden mountain sauce or light soy sauce
1 tbsp dark soy sauce
Thai chilies or chili oil

1. Mix the last four ingredients to make the sauce.
2. Slice noodles into 3/4″ strips and break up into thin pieces.
3. Heat wok, add oil, then saute garlic.
4. Add chicken, saute until golden brown.
5. Add noodles, stir fry.
6. Add sauce, stri fry.
7. Add broccoli.

If you want the noodles to be firm, add the broccoli first then the noodles. Enjoy!

This entry was filed under: PDX local