pad kee mao

Ingredients

• Servings: 4
• 3 1/2 ounces dried thai-style rice noodles, wide (such as chantaboon rice noodles)
• 1 1/2 teaspoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon thick soy sauce
• 2 teaspoons white sugar
• 1 1/2 teaspoons olive oil
• 2 cloves garlic, minced
• 1/2 pound lamb (any cut), thinly sliced
• 1 serrano pepper, minced, or more to taste
• 30 fresh basil leaves, chopped
• 1/2 teaspoon thick soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 cup bean sprouts

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. drain the noodles, and set aside.
• heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. remove the noodles from the skillet.
• heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. raise the heat to medium-high, and stir in the lamb, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. cook and stir until the lamb is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. return the noodles to the wok, and stir in the bean sprouts. cook and stir until heated through, about 5 more minutes.