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Slice the boneless chicken thighs into bite-sized pieces. In a medium bowl, combine the sliced chicken with 1 tablespoon of light soy sauce and 1/2 teaspoon of white pepper. Mix well to coat the chicken. Set aside to marinate for at least 15 minutes.

While the chicken marinates, prepare the chili-garlic paste. In a mortar and pestle, pound the 5-10 cloves of garlic and Thai chilis (to your preference) until a coarse paste is formed. Alternatively, finely mince them together.

Prepare the sauce by combining oyster sauce, 2 tablespoons light soy sauce, fish sauce, dark soy sauce, 2 teaspoons white pepper, palm sugar, and optional MSG in a small bowl. Whisk until the palm sugar is dissolved. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until it is fully cooked through and lightly browned, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside in a clean bowl.

Add another 1 tablespoon of vegetable oil to the same pan. Add the chili-garlic paste and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the sliced onion, bell pepper, and green onion whites to the pan. Sauté for 2-3 minutes until the vegetables are slightly softened but still have a bite.

Return the cooked chicken to the pan. Add the fresh wide rice noodles. Pour the prepared sauce evenly over the noodles and other ingredients.

Toss everything together vigorously using tongs or spatulas, ensuring the noodles, chicken, and vegetables are thoroughly coated with the sauce. Continue to cook for 2-3 minutes, allowing the noodles to absorb the flavors.

Turn off the heat. Add the handful of Thai basil to the pan. Toss one last time until the basil is wilted and incorporated.

Plate the Pad Kee Mao immediately and serve hot. Adjust seasoning with more fish sauce or light soy sauce if desired.


Slice the boneless chicken thighs into bite-sized pieces. In a medium bowl, combine the sliced chicken with 1 tablespoon of light soy sauce and 1/2 teaspoon of white pepper. Mix well to coat the chicken. Set aside to marinate for at least 15 minutes.

While the chicken marinates, prepare the chili-garlic paste. In a mortar and pestle, pound the 5-10 cloves of garlic and Thai chilis (to your preference) until a coarse paste is formed. Alternatively, finely mince them together.

Prepare the sauce by combining oyster sauce, 2 tablespoons light soy sauce, fish sauce, dark soy sauce, 2 teaspoons white pepper, palm sugar, and optional MSG in a small bowl. Whisk until the palm sugar is dissolved. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until it is fully cooked through and lightly browned, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside in a clean bowl.

Add another 1 tablespoon of vegetable oil to the same pan. Add the chili-garlic paste and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the sliced onion, bell pepper, and green onion whites to the pan. Sauté for 2-3 minutes until the vegetables are slightly softened but still have a bite.

Return the cooked chicken to the pan. Add the fresh wide rice noodles. Pour the prepared sauce evenly over the noodles and other ingredients.

Toss everything together vigorously using tongs or spatulas, ensuring the noodles, chicken, and vegetables are thoroughly coated with the sauce. Continue to cook for 2-3 minutes, allowing the noodles to absorb the flavors.

Turn off the heat. Add the handful of Thai basil to the pan. Toss one last time until the basil is wilted and incorporated.

Plate the Pad Kee Mao immediately and serve hot. Adjust seasoning with more fish sauce or light soy sauce if desired.
