Time
Spice
Serves
35 Min
Hot
Two
Calories
Carbs
Fiber
Fat
Protein
550
55g
3g
24g
24g
Ingredients
1/2 lb ground pork
1 red bell pepper
1 green bell pepper
3 sprigs basil
3 scallions
5 thai chilis
2 garlic cloves
2 shallots
4 oz flat rice noodles 
4 tbsp fish sauce 
2 tbsp sesame oil 
3 tbsp tamari 
2 tbsp honey 
1 tbsp rice vinegarEquipment
stockpot
colander Preparation
Set a large stockpot on high heat to boil the noodles.
Cut the bell peppers into bite size pieces.
Remove the basil leaves from their stem.
Finely slice the scallions and basil.
Finely slice the shallots.
Dice the garlic.
Finely slice the thai chilis.
Thai chilis are potent! Minimize your contact with the seeds as much as possible.
Assemble the sauce by combining the fish sauce, tamari, honey, and rice wine vinegar.
By now, the water should be boiling. Add the noodles to the boiling water and reduce the heat to medium. Cook the noodles until tender, and then drain.
While the rice noodles are cooking, heat a large skillet on medium heat. Add a small amount sesame oil to coat the pan. Once the pan is hot add the garlic, shallots, scallions and chiles and cook until the garlic and shallots begin to turn brown.
Add the ground pork to the pan, along with a 1/4 of the tamari sauce made earlier. Sauté the pork until browned.
Add the bell peppers and cook for an additional two minutes.
Add the cooked rice noodles with the remaining sauce and the chopped basil and scallions. Toss to ensure that the noodles and vegetables are coated with the tamari sauce
Plate the pad kee mao.
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Comments
Amy
This dish was well received by my family. We ended up using just half of the fish sauce because we were nervous it would have been way too much for our taste (just opening the container of fish sauce stunk up my kitchen). This makes a large amount of food. I bought enough for 4 people and fed a family of 5 with leftovers!
Joan
This was a great dish and fairly easy to make. We really enjoyed it. Wish there had been some sort of side dish with it but there was plenty of food.
N/A
This was so good that my husband and I will definitely be keeping it in our regular dinner rotation! The noodles came out perfectly in it too.
N/A
This is delicious and really easy to make. You can adjust the heat by adding more or less of the chilies so you can make it to your taste.
Kristi
The best Pad Kee mao I have eaten! The ground pork tasted amazing and the spices were to perfection.
Jenny & Santos
This one is pretty simple to prepare. A little bit of chopping , but it pretty much goes in one pan (besides the noodles). It’s a little spicy, really tasty, and makes a lot of food. We recommend it!
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