Chicken Pad Kee Mao is one of my favorite Thai restaurant staples. Every time I go to a new Thai restaurant, I always have to order this dish in order to judge the restaurant’s overall quality. There’s something special about thick rice noodles veiled in a very spicy and lightly savory sauce that makes a chill weekday dinner with friends even more exciting (expecially since I tend to gravitate towards food that make me sweat and scream like a banshee!). 🙂
In this revamped version, I’ve taken the traditional recipe and made a few twists of my own (Bragg’s Liquid Aminos to replace the soy sauce and Stevia extract for the sugar) in order to cut extra calories. Since the original recipe is very carbohydrate-heavy, I increased the chicken and eggs to hit the protein and fat ratios for this dish.
(12/5/2015 – Sorry folks, I’ve had to make a few adjustments to the recipe. The updated version is below. Enjoy!)
(makes 9 servings)
16 oz. brown rice fettucine, linguine or spaghetti pasta
5 tbsp. canola or olive oil
2 tsp. crushed garlic
1 hot red or jalapeno pepper (about 1.6 oz.)
1/2 medium onion (about 2.8 oz.)
3 tbsp. Bragg’s Liquid Aminos
1 1/2 tbsp. fish sauce
1/2 tbsp. rice vinegar
1/4 tsp. powdered Stevia extract
28 oz. raw skinless chicken breast
1/2 cup carrots
1/2 cup string beans
6 large eggs
2 cups chopped fresh basil
Cayenne pepper (optional)
1. In a large skillet under high heat, pour 1 tbsp. of oil. Slowly pour eggs into the pan and slightly scramble for a few minutes until they form small curds, then set aside in a separate bowl (please note – do not salt the eggs!).
2. Thinly slice carrots, chicken, onions, red/jalapeno pepper and string beans in bite size pieces.
3. In a large skillet or wok under medium-high heat, add remaining oil and saute chicken breast for 2-3 minutes; then, add carrots and string beans and stir until vegetables are slightly cooked but still crisp.
4. Add the eggs, garlic, onion, red/jalapeno pepper (and cayenne pepper), Bragg’s Liquid Aminos, fish sauce, rice vinegar, and Stevia extract to the pan with the chicken and vegetables and stir until all ingredients are well-combined. Set aside.
5. In a large pot, break pasta in half and cook pasta until desired firmness (please note – do not salt the pasta!).
Rinse and drain pasta.
6. Add pasta to the skillet and combine with the chicken and vegetable mixture, stirring frequently until toppings have been distributed evenly and no liquid remains in the pan.
7. Before serving, chop basil and toss into pasta. Each serving should weight 389g or 13.1 oz.