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Thai Pad Kee Mao Noodles

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Thai Pad Kee Mao Noodles

with red pepper and oyster sauce

Informations supplémentaires
30 min. | 521 kcal | easy | Spicy |
1. Setup Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Chop the garlic, the green onions and the chili peppers. Separate the basil leaves from the stems. Cut the lime into wedges. Cut the pepper into sticks. Slice the shallot.
2. Cook the noodles Bring a pot of water to a boil. Add the rice noodles and cook for 3-4 minutes. Drain, rinse with cold water and set aside.
3. Cook the vegetables and the chicken In a skillet over medium-high heat, add a drizzle of olive oil. Add the shallots and cook for 2-3 minutes. Add the peppers and cook for another 1-2 minutes. Add the ground chicken, break into pieces and cook for 5-6 minutes.
4. Make the sauce In a bowl, combine the oyster sauce, the soy sauce, the garlic, the juice of half a lime, the chili peppers to taste (caution! spicy) , 1 tbsp of sugar and 1 2P | 2 3P tbsp of water.
5. Assemble Add the noodles, the sauce and half of the basil leaves to the pan with the chicken and vegetables. Mix well.
6. Plate your dish Serve the thai noodles and garnish with the rst of the basil leaves and the green onions. Add lime juice, to taste. Bon appétit!
140 g Rice Noodles
280 g Ground chicken
1 unit Red Bell Pepper(s)
1 unit Shallot
30 ml Oyster Sauce
30 ml Soy Sauce
1 unit Basil
1 unit Fresh Chili Pepper
1 unit Garlic Clove(s)
2 unit Green Onion(s)
1 unit Lime
What you need Pot, strainer, pot, bowl.
521 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 76g
25%
fat 11g
17%
cholesterol 108mg
36%
fiber 3g
12%
protein 29g
saturated 3g
15%
sodium 1153mg
48%
sugar 12g
trans 0g