Types of Recipes graphic


More tasty Thai recipes



Try one of the many authentic Thai recipes, and others from around the world at flavour.ca
Bookmark and Share

Thai Kitchen Recipes

Stir-Fried Rice Noodles with Chicken and Basil

(Pad Kee Mao)



  • Cook Time:10 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium
4

Ingredients:

1 pkg  Thai Kitchen® Stir-Fry Rice Noodles

1/4 cup (50 ml) dried Thai holy basil, soaked to soften

1 cup (250 mL) fresh Thai holy basil or Thai sweet basil

1/2 to 1 cup (125 - 250 mL) fresh Thai sweet basil

2 to 3 tablespoons (30 - 45 mL) peanut oil

4 to 6 cloves garlic, minced

2 to 3 shallots, thinly sliced or 1/2 cup (125 mL) sliced onion

1 pound (500 g) boneless chicken, cut into bite-size pieces

4 to 8 Thai chiles, minced

2 small kaffir lime leaves, thinly sliced (optional)

1 to 2 teaspoons (5 - 10 mL) sweet black soy sauce

1 to 2 tablespoons (15 - 30 mL) Thai Kitchen® Premium Fish Sauce

Ground white pepper, to taste

Directions:

BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.

CLEAN and wash basil leaves. Fresh basil leaves should be left whole. The flowers may also be used. The dried holy basil will soften when soaked in tap water for 10 minutes.

HEAT oil in large skillet or wok on high heat. Add garlic and shallots; stir fry 30 seconds or until fragrant. Add chicken; stir fry until lightly browned. Add rice noodles, chiles, kaffir lime leaves and dried holy basil leaves; stir fry 1 minute. Add black soy sauce; stir fry 30 seconds. Season to taste with fish sauce. Add fresh basil; stir fry 30 seconds or until the basil is wilted. Season to taste with white pepper.

From Thailand, to every land, find your favourite international recipes at Flavour.ca