Pad Kee Mao Noodle

Pad Keemao, also spelled Pad Kee Mao or Pad See-Ew, is a popular Thai stir-fry dish made with rice noodles, vegetables, and a sweet and savory sauce. It's a staple in Thai cuisine and can be found on menus in many Thai restaurants in the United States.

The dish typically consists of thin rice noodles, cooked to a perfect texture that is slightly chewy and soft, then stir-fried with a variety of vegetables such as bean sprouts, shredded carrots, sliced banana peppers, and bok choy. The noodles and vegetables are cooked together in a wok or large skillet, and the dish is typically served hot and garnished with sliced green onions, crispy fried shallots, and fresh cilantro.

The flavor profile of Pad Keemao is a perfect balance of sweet, savory, and umami. The sauce is made from a combination of fish sauce, soy sauce, palm sugar, and tamarind paste, which gives it a slightly sweet and tangy taste. The dish is often served with a sprinkle of crushed peanuts or cashews, which adds a nice crunch and flavor contrast to the dish.

If you're looking to try Pad Keemao in a restaurant, you can usually find it on the menu under the noodle section or as a special dish. It's often served as a main course or as a side dish to accompany other Thai dishes.

If you're interested in making Pad Keemao at home, you can find the ingredients at most Asian grocery stores or online. The rice noodles can be found in the international section of some supermarkets or online. You can also use rice noodles that are labeled as "sticky rice noodles" or "glutinous rice noodles."

Here's a simple recipe to make Pad Keemao at home:

Ingredients:

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.

2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 1-2 minutes, until fragrant.

3. Add the sliced mushrooms, bell peppers, banana peppers, and bok choy, and stir-fry for 2-3 minutes, until the vegetables are slightly tender.

4. Add the cooked rice noodles, fish sauce, soy sauce, palm sugar, tamarind paste, and water to the wok. Stir well to combine, and cook for 2-3 minutes, until the sauce has thickened and the noodles are well coated.

5. Season with salt and pepper to taste.

6. Transfer the Pad Keemao to a serving plate and garnish with crushed peanuts or cashews and fresh cilantro.

Enjoy your homemade Pad Keemao!