The Key ingredients are Thai holy basil, chilies, garlic and young peppercorn. If you can’t find Thai holy basil, you can substitute with other kinds of basils that’s available in your area such as Italian basil. If you can find holy basil powder, you can also add those on top of the basil you have.
Guay Teaw Pad Kee Mao
Pad Kee Mao is a kind of stir-fry, it’s not necessary have to be noodle dishes. You can use this sauce recipe with many other dishes such as fried rice and stir-fry seafood.
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Ingredients
Servings:
- 1 tsp
- sugar (brown)
- 3 tbsp
- soy sauce
- 1⁄2 tbsp
- fish sauce
- 1 cup
- Thai holy basil leaves
- 3
- Baby peppercorn
- 4
- Jinda Chilies (optional)
- 2 tbsp
- Garlic
- 4 tbsp
- Bird-eyes Chilies. You can substitute with other kinds of spicy chilies.
- —
- Garlic
- 3 tbsp
- cooking oil
- 4
- Prawns
- 1
- Squid
- 120 g
- Flat wide noodles
Steps to Prepare
Step 1 of 6
- 1 tsp sugar (brown)
- 3 tbsp soy sauce
- 1⁄2 tbsp fish sauce
For the sauce: Mix everything together and set aside.
Step 2 of 6
- 1 cup Thai holy basil leaves
- 3 Baby peppercorn
- 4 Jinda Chilies (optional)
- 2 tbsp Garlic
For the dish
- Pick basil leaves, and soak them in a bowl of water.
- Chop baby pepper corn to 2 inches long, pick some of the little balls out, they will add nice spicy crunch to the dish
- Clean and slice Jinda chilies diagonally, 1.5 inches long.
- Peel the garlic
Step 3 of 6
- 4 tbsp Bird-eyes Chilies. You can substitute with other kinds of spicy chilies.
- Garlic
After we have done with chopping the vegetable We are going to prepare garlic and chilies paste by grinding bird-Eyes chilies and garlic together to a rough paste.
Step 4 of 6
- 3 tbsp cooking oil
- 4 Prawns
- 1 Squid
- 120 g Flat wide noodles
Add oil to a hot wok and stir-fry garlic chilies paste until fragrance (around 15-20 seconds). Add prawn and cook half way, then follow by squid then add a little bit of Chinese cooking wine. When the seafood is cooked, add noodle and the sauce.
Step 5 of 6
Stir until combine, Turn off the heat and add peppercorn, sliced Jinda chilies and Thai holy basil. Fold throughuntil the vegetable is well covered.
Step 6 of 6
Pad Kee Mao should be hot, spicy and full of flavour. However, if you prefer less spicy, you can reduce the number of chilies.
Published: February 28, 2021
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