More Great Recipes: Asian | Eggs | Main Dish | Poultry

Pad Kee Moa


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 pkg flat rice noodles in "shards" or sticks
water to cook noodles
thai basil leaves - whole or chiffonade
assorted veggies such as:
sliced fresh mushrooms
sliced green & yellow bell pepper
2 plum tomatoes, wedged
3-4 cloves garlic, minced
1/2 large onion, sliced
2 eggs scrambled
1 large chicken breast (or your choice of meat)
cooking oil

Sauce (combine the following in a bowl):
1/2 cup oyster sauce
3 tablespoons rice vinegar
2-3 tablespoons fish sauce
3 tablespoons granulated sugar
3 tablespoons lime or lemon juice


In a pot, boil water and cook noodles until softened, about 5-7 minutes.


Drain noodles and set aside.


Prep veggies for stir frying.


In a large wok or skillet, heat oil to cover pan.


Add garlic and onions until it sweats.


Add peppers and mushrooms; cook until softened.


Add tomatoes and cook until softened.


Remove from pan and set aside.


Add oil if needed and fry up scrambled eggs.


Remove from pan and set aside.


Add oil if needed and stir fry chicken.


Season with salt & pepper if you'd like.


Combine all ingredients in pan and add sauce.


Toss until thoroughly coated with sauce.


Garnish with whole or chiffonade basil.


Serve hot.


Pairs Well With


Notes

A dash of local for every season
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