Spicy Stir-Fried Pad Kee Mao with Thai Basil
A fiery Thai stir-fry featuring wide rice noodles tossed with fresh Thai basil, chili, and a savory-sweet sauce for a bold flavor punch. This thai-inspired stir fry ready in about 35 minutes pairs wide rice noodles, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 3 chilies Thai bird's eye chilies, chopped
- 8 oz chicken breast, thinly sliced
- 1 medium red bell pepper, sliced
- 1 small onion, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 cup fresh Thai basil leaves
- 2 stalks green onion, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 8 oz wide rice noodles in warm water for 20 minutes until pliable, then drain well.
- Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 minced garlic cloves and 3 chopped Thai bird's eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
- Step 3: Add 8 oz thinly sliced chicken breast and stir-fry for 3-4 minutes until the meat is opaque and starting to brown.
- Step 4: Toss in 1 sliced red bell pepper and 1 small sliced onion, stir-frying for 2 minutes until vegetables soften but remain crisp.
- Step 5: Add the drained noodles along with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir constantly for 2-3 minutes, allowing the sauce to thicken and coat the noodles evenly.
- Step 6: Remove from heat and fold in 1 cup fresh Thai basil leaves and 2 chopped green onions, stirring for 30 seconds until the basil wilts and releases aroma. Serve immediately.
Frequently asked questions
How long does Spicy Stir-Fried Pad Kee Mao with Thai Basil take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Stir-Fried Pad Kee Mao with Thai Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wide rice noodles from drying out.
Can I substitute ingredients in Spicy Stir-Fried Pad Kee Mao with Thai Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Stir-Fried Pad Kee Mao with Thai Basil for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Stir-Fried Pad Kee Mao with Thai Basil?
Thai stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
