Pad Kee Mao

We love wide rice noodle, we call it kwetiaw in Indonesia. Now we can find many kinds of rice noodle creation at Thai restaurants. There are some menus using rice noodle as the main ingredient such as Pad Kee Mao, and Pad See You.

I tried Allrecipes.com recipe for Pad Kee Mao and modify by me :-)

My husband was very happy. When he sampled the noodle, he started acting like Food Network's chef, he said "hmmm it's very good, I can taste the basil, and the noodle is not overcooked, little bit spicy but It's good..."

For me, I enjoyed the sweet taste from the sauce mix with the hot spicy from sambal oelek, the aroma of basil also gives richness to this simple stir fry noodle.

• • 2 lbs rice noodles wide ( I used Sung Hing Noodle, Boston MA product, frozen one, thaw and cut).
  • 5 table spoons canola oil
  • 5 tea spoon of minced garlic
  • 4 table spoon thick soy sauce ( I used Indonesian Sweet Soy Sauce)
  • 3 tablespoons white sugar
  • 1 teaspoon pepper
  • 1/2 pound pork (any cut), thinly sliced
  • 1/4 pound of peeled shrimp
  • 1/2 pound chicken, thinly sliced
  • 5 table spoon of chilli sauce -- Sambal Oelek, or more to taste
  • 30 fresh basil leaves, chopped
  • 1/2 cup chopped green onion
  • 1 table spoon fish sauce
  • 2 tables spoon oyster sauce
  • 3/4 lbs bean sprouts
  
  

  Directions :

  1. Heat canola oil in a wok or large skillet over low heat, and cook and stir minced garlic until brown and beginning to crisp, 2 to 3 minutes.
  2. Stir in pork, chicken until the color changed, put sugar, soy sauce, oyster sauce, fish sauce, pepper, sambal oelek and mixed. Add shrimp. The meat will produce water, cook until the water reduced. We will use small amount of remain water to give taste to the noodle.
  3. Put the noodle into the wok, stir and mix with the meat, add basil and green onion. Lastly,stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.