Ingredient Notes, Cook’s Tips, and FAQs
- Chicken: Boneless and skinless chicken breasts can be used instead.
- Chilies: Use as many or as few hot Bird’s eye and Prik Kee Nu chilies as you like depending on your heat level preference. The large red chili is mild and mainly for color, not heat.
- Young Green Peppercorn: This tastes similar to black peppercorns and add a peppery pop of flavor to the dish. They’re optional, but you can find them at a Thai grocery store if there’s one near you.
- Fresh Flat Wide Rice Noodles: Try to find these at an Asian grocery store or fresh noodles shop if there is one where you’re located. You can purchase them pre-cut, or as noodle sheets from which you can cut your own noodle strands from.
- Warm the fresh flat wide rice noodles or noodle sheets in the microwave for 10-15 seconds. It’ll make them more pliable and easier to separate (and cut if not already pre-cut) if they’ve clumped up together from being in the fridge.
- Can I use dried wide rice noodles or other types of noodles? You can use 150 grams (approximately 5.3 ounces) of dried wide rice noodle sticks or even egg noodles in a pinch. Prepare them according to package instructions, then toss with a bit of oil to prevent them from sticking to each other after draining (if your package instructions required cooking in hot or boiling water). If your package instructions required soaking the noodles in room temperature or warm water, you don’t need to toss the noodles with oil. Alternatively, you can use cooked spaghetti like I do in my Thai Basil Chicken Spaghetti.
- Can I make this vegetarian/vegan? Use a vegetarian mushroom flavored oyster sauce, and make it with crispy pan-fried tofu cubes instead of chicken. Omit the chicken marinade ingredients and season the tofu with salt and pepper instead. Pan-fry in a bit of oil for about 10-12 minutes, or until crisp and browned on all sides. Transfer to a plate, then follow steps 2-6 to make the Pad Kee Mao. Add the tofu cubes back into the wok after adding and tossing the veggies and green peppercorn sprigs in step 3. You can also add additional veggies like thinly sliced bell peppers or carrots to this dish if desired.
- Can I make this with pork, beef, or seafood? Thinly sliced pork scotch fillet, tenderloin, skinless pork belly, beef sirloin, or flank steak will all work well. You could also use shrimp or other seafood. Skip marinating the pork, beef, or seafood though, and add 1/2 tablespoon of fish sauce to the Pad Kee Mao Sauce. You’ll need 250 grams (8-9 ounces) of whichever protein you choose.
- Can I make this gluten-free? Use a gluten-free oyster sauce, gluten-free light soy sauce, and a gluten-free sweet dark soy sauce such as this gluten-free kecap manis. Also, make sure that the fish sauce you’re using is GF certified.
- Can I make this ahead? These noodles taste best when eaten immediately after cooking. I don’t recommend making it ahead as the noodles will continue to absorb the sauce after cooking, and they may become too dry.