Description
A quick and flavorful stir-fried noodle dish, known as ‘Pad Ki Mao’ in Thailand, featuring wide rice noodles, fresh veggies, and a savory sauce.
Ingredients
Scale
- 8 oz wide rice noodles
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup protein (chicken, shrimp, or tofu)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 cloves garlic, minced
- 1–2 chili peppers, to taste
- 2 tbsp oil for sautéing
- Fresh basil or cilantro (for garnish)
Instructions
- Soak the rice noodles in hot water for about 10 minutes until softened, then drain and set aside.
- Heat oil in a large skillet or wok over medium heat, then add minced garlic and sauté until fragrant.
- Add your choice of protein and cook until fully done; 5-7 minutes for chicken or until tofu is golden brown.
- Add the sliced vegetables and stir-fry for about 3 minutes until tender.
- Mix in the softened noodles along with soy sauce and oyster sauce, stirring to combine.
- Cook for an additional 2-3 minutes until the noodles are heated through and well-coated. Adjust seasoning to taste.
- Serve hot, garnished with fresh herbs and optional lime wedges.
Notes
Adjust the level of chili to tailor the spiciness. Great served with a side of spring rolls or cucumber salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Thai noodles, Pad Ki Mao, quick dinner, stir-fry, street food