Pad Kee Mao (Spicy Thai Noodles with Peppers)
No need to reach for a takeout menu! This version of pad kee mao, or spicy thai noodles, takes less than 30 minutes to make and is just as delicious as what the local Thai restaurant serves.
Yield: 4 servings
  • 14 oz wide rice noodles
  • 6 tbsp soy sauce
  • 3 tbsp dark sweet soy sauce (kecap manis)
  • 1 tbsp rice vinegar
  • 3 tbsp safflower seed oil
  • 6 cloves garlic
  • 1-2 bird's eye chilis, minced (or more to taste)
  • 1 onion, diced
  • 5 green bell peppers, thinly sliced
  • 8 oz tofu, cut into ½-inch cubes
  • 2 oz basil
  1. Bring 4 cups of water to a boil. Stir rice noodles into boiling water and then remove from the heat. Let sit for 8-10 minutes, or until tender.
  2. Meanwhile, whisk together the soy sauce, kecap manis, and rice vinegar in a small bowl. Set aside.
  3. Heat the oil in a large wok over high heat. Add the garlic, chilis, onion, and pepper to the pan. Saute for 5-6 minutes, or until peppers are just tender. Stir in the tofu and saute for another 2-3 minutes Stir in the sauce and noodles, tossing to coat the noodles and combine the ingredients. Cook until the noodles are coated and take on a slightly charred flavor from the hot wok. Toss in the basil and serve immediately.
Adapted from the New York Times
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at