Pad Kee Mao Neua

From the home of: David Dawson, recipe from “The Pantry”

Notes:

Ingredients:

1.6 lbs fresh wide rice noodles (recipe here)

For the beef:

12 ounces of top sirloin beef, thinly sliced

1 tablespoon Thai think/light soy sauce

2 teaspoons cornstarch

For Pad Kee Mao sauce:

3 tablespoons fish sauce

3 tablespoons oyster sauce

2 tablespoons sugar

1 tablespoon distilled vinegar or rice vinegar

For stir fry:

4 tablespoons safflower oil or vegetable oil, divided

5 garlic codes, pounded with peppers in a mortar and pestle, divided

3 to 4 Thai peppers, pounded in mortar and pestle with garlic, divided

1 red bell pepper, cut into strips

1 small sweet onion, large diced

1 medium size carrot, peeled and sliced thin on the bias

1 medium tomato, cut into eighths

⅓ cup of Thai basil, leaves only, washed and dried

Salt and pepper to taste (optional)

Process:

Step 1

In a small mixing bowl, mix the beef and thin soy sauce together. Add the cornstarch, and mix until incorporated. Set aside.

Step 2

Prepare the bell pepper, onion, carrots, garlic, Thai peppers, tomato, and basil leaves as stated on the ingredient list. Combine the bell peppers, onions, and carrots in one bowl. Keep the tomato, garlic, Thai peppers, and basil leaves separate in their own small bowls. Set aside.

Step 3

Make the Pad Kee Mao sauce: In a small bowl or container, mix together the fish sauce, oyster sauce, sugar and vinegar. Make sure the sugar is completely dissolved. Set aside.

Step 4

Over a medium high to high heat, heat your wok or large pan, and add in 2 tablespoons of oil. When the oil is hot, add in half of the garlic and half of the Thai peppers, and saute for 30 seconds or less. Take care not to burn the garlic. Make sure the fan is on to help ventilate the air, which will get spicy. Add in the beef and a pinch of salt and mix well. Next add in the bell pepper, onion, and carrots, pinch of salt, saute for a few minutes until vegetables start to soften some. Pour everything into a bowl and keep nearby.

Step 5

In the now empty wok or pan, add the remaining 2 tablespoons of oil and heat over medium high to high heat. Once the oil is hot, add in the remaining minced garlic and Thai peppers. Saute for 30 seconds then add the prepared noodles and mix well in the wok. Make sure to cook and coat the noodles in the oil and pepper mixture for a minute or two. Then pour the prepared sauce over the noodles and pan fry until the sauce is mostly cooked into the noodles.

Step 6

Next add the vegetables and beef back into the wok and mix well. Cook for a few minutes, and add in the tomatoes and stir for another minute. Add in the Thai basil until it wilts, then take the pan off of the heat. Taste and adjust to your liking. Serve immediately.