30min 4 ppl
Pad Kee Mao Moo
22 minutes
4 people
Medium31–60 min or 7–12 steps
22 min · 7 steps
Medium: 31–60 min or 7–12 steps
524 kcalper person
Protein 13g
Carbs 23g
Fats 42g
About this dish
Wide rice noodles blasted in a smoking wok with pork, chilli, garlic and holy basil, sharpened with fish sauce and a scatter of cherry tomatoes.
Allergy Info
Gluten, Soya, Fish, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Holy basilleaves picked30 g
- Bird's Eye Chilliesfinely chopped6
- Garlic clovesfinely chopped4 cloves
- Cherry tomatoeshalved100 g
Meat & Poultry
- Pork Bellythinly sliced300 g
Dried Goods
- Wide rice noodlesfresh, separated300 g
- Palm sugargrated1 tsp
Oils & Condiments
- Fish sauce2 tbsp
- Oyster sauce1 tbsp
- Dark soy sauce1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
- Mixing bowl
Method
1
Thinly slice the pork, finely chop the chillies and garlic, and pick the holy basil leaves.
Approx. 6 minutes
2
Whisk together the fish sauce, oyster sauce, dark soy sauce and palm sugar in a small bowl.
Approx. 2 minutes
3
Heat 1 tablespoon of the vegetable oil in a wok over high heat and stir-fry the garlic and chillies for 1 minute until fragrant.
Approx. 1 minute
4
Add the pork and stir-fry for 6 minutes until browned and cooked through, checking the thickest piece reads 63°C on a meat thermometer.
Approx. 6 minutes
5
Push the pork to one side, pour in the remaining oil and the noodles, and toss for 4 minutes until tender.
Approx. 4 minutes
6
Add the sauce and cherry tomatoes, and toss for 2 minutes until evenly coated.
Approx. 2 minutes
7
Remove from the heat and stir through the holy basil until wilted.
Approx. 1 minute
