Pad Kee Mao (Thai Noodles)


This recipe is quiet easy to make and tasty as most of Thai noodles.


2 cups Flat Wide Rice Noodles

3 cups of Water (boiled)

1/2 medium onion (diced)

2 tablespoons fresh Ginger (paste)

5 Green Chilies (paste)

6 cloves of Garlic (paste)

1/4 block Extra Firm Tofu (cubed)

10-11 basil leaves

5-6 mint leaves

10-12 parsley leaves + cilantro leaves

5-6 pepper corns

Veggies like Chestnuts, spring onions, Baby corns, tomatoes, red pepper, sprouts (optional).


Soy sauce

Chinese Rice vinegar


1. Boil water and switch off the burner. Now add noodles and in 5 minutes add into cold water. Add oil in order to prevent them from sticking.

2. Grind pepper corns, few basil leaves, cilantro, mint, parsley, ginger, garlic, green chilies in a fine paste.

3. Take a frying pan. Add oil and add paste. Saute for a while.

4. Add onions and then veggies.

5. Add tofu.

6. Soy sauce and Rice vinegar. Add salt according to taste.

7. Add noodles. Saute for 5 minutes.

8. Garnish with few parsley, cilantro, mint, and basil leaves.

9. Serve hot.


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