39min 4 ppl
Pad Kee Mao Talay
21 minutes
4 people
Medium31–60 min or 7–12 steps
21 min · 7 steps
Medium: 31–60 min or 7–12 steps
257 kcalper person
Protein 21g
Carbs 22g
Fats 8g
About this dish
Wide rice noodles blasted in a smoking wok with prawns, squid, chilli, garlic and holy basil, sharpened with fish sauce and cherry tomatoes.
Allergy Info
Gluten, Soya, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Holy basilleaves picked30 g
- Bird's Eye Chilliesfinely chopped6
- Garlic clovesfinely chopped4 cloves
- Cherry tomatoeshalved100 g
Fish & Seafood
- Raw King Prawnspeeled and deveined200 g
- Squidcleaned and sliced into rings200 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
Peel and devein the prawns, slice the squid into rings, finely chop the chillies and garlic, and pick the basil leaves.
Approx. 7 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 prawns and squid and stir-fry for 4 minutes until the prawns are pink, opaque and reading 63°C on a meat thermometer and the squid is opaque.
Approx. 4 minutes
5
Push aside, 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
