Pad Kee Mao, is a dish that sets your taste buds on fire with its bold flavors and spicy kick. This iconic Thai street food is a favorite among food lovers who crave something more than just a meal — it’s an experience.
No matter you’re a fan of spicy food or simply looking to explore new culinary delights, Pad Kee Mao is a dish you’ll want to try. Let’s dive into what makes this dish so irresistible and how you can enjoy it to the fullest.
The Allure of Pad Kee Mao
Spice and Flavor: Pad Kee Mao is known for its intense heat and complex flavor profile. The dish is a harmonious blend of fresh chilies, garlic, Thai basil, and soy sauce, creating a fiery yet aromatic dish that’s impossible to resist.
Hearty Ingredients: The dish typically features wide, flat rice noodles that soak up the sauce beautifully, making each bite a burst of flavor. Along with the noodles, you’ll find protein options like chicken, shrimp, or tofu, as well as a mix of vegetables such as bell peppers, onions, and tomatoes. The star of the dish, however, is the Thai basil, which adds a unique, slightly peppery flavor that ties all the elements together.
A Street Food Classic: Pad Kee Mao is a beloved street food in Thailand, often served hot and fresh from a sizzling wok. It’s the kind of dish that brings people together, whether you’re grabbing a quick bite from a food stall or enjoying a meal with friends at a local restaurant.
How to Make Pad Kee Mao at Home
For those who want to bring the flavors of Thailand into their own kitchen, making Pad Kee Mao at home is easier than you might think. Here’s a simple recipe to get you started:
Ingredients:
8 oz. wide rice noodles (230 gr)
2 tablespoons vegetable oil
3-4 garlic cloves, minced
2-3 Thai chilies, chopped (adjust for spice level)
1/2 lb. chicken, shrimp, or tofu (227 gr)
1 bell pepper, sliced
1 onion, sliced
1/2 cup cherry tomatoes, halved
2-3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon dark soy sauce (optional)
1 teaspoon sugar
Fresh Thai basil leaves
Instructions:
1. Soak the rice noodles in warm water for 30 minutes or until soft. Drain and set aside.
2. Heat oil in a large wok or pan over medium-high heat. Add the garlic and chilies, stir-frying until fragrant.
3. Add your choice of protein and cook until browned. Then, toss in the bell pepper, onion, and tomatoes, stir-frying until the vegetables are slightly softened.
4. Add the soaked noodles to the wok, followed by the soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), and sugar. Stir-fry everything together until the noodles are well-coated and heated through.
5. Finish with a generous handful of Thai basil leaves, stir-frying until just wilted. Serve hot.
Where to Find the Best Pad Kee Mao
If you’re not in the mood to cook, you can find Pad Kee Mao at many Thai restaurants and street food vendors. Here are some top places to try:
Bangkok House Thai Restaurant, Texas: Known for their authentic Thai dishes, their Pad Kee Mao is a must-try, priced around $12.
Spice Market: This upscale restaurant offers a gourmet take on Pad Kee Mao, with prices starting at $15.
Street Thai Food Cart: For a more traditional experience, check out this food cart where you can grab a hearty plate of Pad Kee Mao for just $8.
Why Food Lovers Adore Pad Kee Mao
Pad Kee Mao isn’t just another Thai dish; it’s a full-on flavor adventure. The combination of heat, sweetness, and savoriness in each bite is something that keeps food lovers coming back for more. Whether you’re enjoying it on a bustling street in Bangkok or recreating it in your kitchen, Pad Kee Mao offers an unforgettable culinary experience.
Pad Kee Mao is a dish that speaks to the soul of anyone who loves bold, spicy food. It’s a vibrant, flavorful dish that brings together the best of Thai cuisine in one plate. Whether you’re a seasoned food lover or new to Thai food, Pad Kee Mao is a dish that deserves a spot on your must-try list. So, go ahead, embrace the heat, and let your taste buds take a trip to Thailand with every bite of these delicious noodles.
