This delicious Thai recipe is my take on the top 5 pad kee mao recipes on the net! Adjusted to taste like our favorite nearby Thai place, this recipe was a big hit with the family and did not make it through the night.


Recipe Summary

45 mins
15 mins
1 hr
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pepper Sauce:
Noodle Sauce:


Instructions Checklist
  • Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.

  • Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.

  • Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.

  • Meanwhile, combine ginger, garlic, and basil in a small bowl.

  • Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.

  • Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.

  • Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.

  • Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.

  • Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.

Cook's Notes:

Starting with the vegetables, cut everything to an even consistency. You want everything about the same size/thickness so it cooks evenly in the pan/wok. To give you an idea of about how thin I cut everything, I try to do everything consistent with the bean sprouts. And I cut larger bean sprouts in half. If you're using snow peas, don't forget to snap the ends off and take off the strings! I cut mine into thin strips lengthwise. Chopping everything like this makes it much, much easier since everything cooks pretty quickly once you get going.

For vegetables, you can use shiitaki mushrooms, carrots, bamboo shoots, baby corn, and water chestnuts. For protein, you can use shrimp, pork, fried egg, or tofu.

Nutrition Facts

525 calories; protein 34.4g; carbohydrates 62.2g; fat 15.1g; cholesterol 73.2mg; sodium 1290.4mg. Full Nutrition