Nuclear Pad Kee Mao
Ingredients
- Rice noodles (wide, about 200g) (while not entirely traditional, I prefer bahn cuon kho)
- Protein: Chicken (200g, sliced), Shrimp (100g, peeled)
- Vegetables: Chopped onion, Bell pepper (sliced), Broccoli (cut into florets), shredded carrots
- Chili-Garlic-Shallot Mash: Green Thai chilies (20), Red Thai chilies (20), Garlic cloves (5), Shallot
- Sauces: Thai thin soy sauce (2 tbsp), Golden Mountain sauce (1 tbsp), Oyster sauce (1 tbsp), Fish sauce (1 tbsp), Black soy sauce (1/2 tsp)
- Palm sugar (1 tbsp)
- Shaoxing wine (2 tbsp)
- Cooking oil (2 tbsp)
- Cornstarch (for velveting)
- Thai basil leaves (a handful)
- Water (1/4 cup or as needed)
Instructions
- Prepare Noodles: Soak the rice noodles in lukewarm water for 20 minutes until soft but firm. Drain and set aside.
- Velveting Protein: Mix the chicken and shrimp with a little cornstarch, soy sauce, and fish sauce. Let it marinate for about 15 minutes.
- Chili-Garlic-Shallot Mash: In a mortar and pestle, mash the green and red Thai chilies, garlic cloves, and a shallot into a coarse paste.
- Sauce Mix: Combine Thai thin soy sauce, Golden Mountain sauce, oyster sauce, fish sauce, black soy sauce, and palm sugar in a bowl. Adjust to taste.
- Cooking:
- Heat your wok over high heat, add oil, and cook the velveted chicken and shrimp until done. Remove and set aside.
- In the same wok, stir-fry the onion, bell pepper, carrots, and broccoli. Once cooked, set aside with the protein.
- Deglaze the wok with Shaoxing wine.
- Add the chili-garlic-shallot mash and cook for a minute until aromatic.
- Return cooked protein and vegetables to the wok, then add the noodles.
- Pour the sauce mix over and add water as needed to adjust consistency.
- Toss everything together until noodles are well coated and heated through.
- Add Thai basil and give everything a final stir.
- Final Adjustments: Taste and adjust seasoning. Aim for a balanced flavor profile.
- Serve: Serve hot, garnishing with extra basil if desired.
Notes
- The chili-garlic-shallot mash will be quite spicy. Adjust the number of chilies based on your heat preference.ย Nuclear = 40, traditional probably more like 4-6
- Adding water helps to adjust the consistency of the sauce and balance the flavors.
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