This quick and easy stir-fry dish has a colorful array of crispy vegetables and a little kick from the Thai chiles. It's great for large parties, and leftovers make a tasty late-night snack.
Recipe courtesy of Susan Vu
Shrimp with Wide Rice Noodles (Pad Kee Mao)
Total:
45 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 pounds fresh, precooked wide rice noodle sheets
  • 8 cups hot water
  • 5 tablespoons vegetable oil
  • 1/4 cup fish sauce
  • 1/4 cup dark soy sauce, such as Lee Kum Kee
  • 2 tablespoons palm sugar
  • 8 cloves garlic, minced
  • 1 pound 20/25 shrimp, peeled, deveined and tails removed
  • 1/4 teaspoon kosher salt
  • One 15-ounce can baby corn, drained and halved lengthwise
  • 2 to 4 red Thai chiles, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup grape tomatoes, halved or quartered
  • 1/2 cup packed holy or Thai basil leaves

Directions

Separate the wide rice noodle sheets so they are not sticking together, cut into 1-inch by 5-inch strips and put them in a large bowl. Pour the hot water over the noodles and let sit for 30 seconds. Drain in a colander and rinse with cold water. Coat the noodles with 1 tablespoon vegetable oil, spread them out on a large baking sheet and set aside.

Whisk together the fish sauce, dark soy sauce, palm sugar and 1/4 cup water in a medium bowl until blended and the sugar is dissolved. Set aside.

Heat 2 tablespoons vegetable oil in a large wok or saute pan over medium-high heat. Add the garlic and cook for 30 seconds, stirring constantly so the garlic does not burn. Add the shrimp and the salt and cook until the shrimp is lightly browned and cooked through, for 3 to 4 minutes. Transfer the shrimp and garlic to a plate.

Add the remaining 2 tablespoons vegetable oil to the wok. Add the baby corn, chiles and bell peppers and cook until the bell peppers are just starting to brown, for 1 to 2 minutes. Turn the heat up to high and add the noodles and the fish sauce/palm sugar mixture. Stir to combine and cook for 1 to 2 minutes. Stir in the grape tomatoes, basil and cooked shrimp and cook until the basil is wilted and the tomatoes are just cooked through, for 1 to 2 minutes.

The pad kee mao can be served either individually or family-style.

Cook's Note

This is a quick-cooking dish so it is important to have everything prepped and ready to go before you heat up your wok or saute pan. Keep a small bowl of water nearby so if the wok ever gets too hot, you can add a tablespoon or two of water to cool it down quickly.

IDEAS YOU'LL LOVE

Shrimp Courtboullion

Recipe courtesy of Emeril Lagasse

Shrimp Tempura

Shrimp Creole

Recipe courtesy of Emeril Lagasse

Pickled Shrimp

Recipe courtesy of Eddie Russell

Battered Shrimp

Recipe courtesy of Alex Guarnaschelli

Firecracker Shrimp

Recipe courtesy of No Author

Shrimp Saganaki

Recipe courtesy of Ted Stathis

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here