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Nuclear Pad Kee Mao

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  • 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)


  1. Prepare Noodles: Soak the rice noodles in lukewarm water for 20 minutes until soft but firm. Drain and set aside.
  2. Velveting Protein: Mix the chicken and shrimp with a little cornstarch, soy sauce, and fish sauce. Let it marinate for about 15 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Final Adjustments: Taste and adjust seasoning. Aim for a balanced flavor profile.
  7. Serve: Serve hot, garnishing with extra basil if desired.


  • The chili-garlic-shallot mash will be quite spicy. Adjust the number of chilies based on your heat preference.  Nuclear = 40, traditional probably more like 4-6
  • Adding water helps to adjust the consistency of the sauce and balance the flavors.
  • Author: Lucas Krammes
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