Sen Yai Pad Kee Mao (Stir fried flat rice noodles with chilies and basil)

by - August 20, 2012

Summer in Japan is hot. It brings a mixture of high temperature and high relative humidity. Honestly, I don't like it. You may surprise, like most of my Japanese friends. Most of my friends usually think that summer should be the time a Thai woman like me enjoy most. But, sadly... it's not. 

Searing hot sticky summer always pains me.  

During this time I made a lot of cold noodles dishes and ton of ice cream to cool down the body. They did help tolerate the heat outside well. But sometimes I grew tired of the plain chilled noodles and miss Thai way of keeping up with summer. We, Thais, eat hot spicy foods regardless of seasons and temperature. 

Today I am going to share with you Sen Yai Pad Kee Mao recipe.

Sen Yai Pad Kee Mao or stir fried flat rice noodles with chilies and basil is deep, flavorful, so spicy hot that you will forget how hot it is the outside. 

Ingredient (serves :1) 
60 grams  pork butt cut into bite pieces
1/2 tablespoon oyster sauce and 1/4 tablespoon fish sauce for marinate the pork
200 grams dried flat rice noodles
1 tablespoon oyster sauce
1/2 teaspoon light soy sauce
1/2 teaspoon dark soy sauce  
3 red chili peppers (pounded)
5 cloves of garlic (pounded) 
good handful of fresh Thai holy basil leaves 
60 grams broccoli, carrot, young corn, long beans, cut into small pieces 
15 grams young Thai peppercorn
vegetable oil for stir frying 
long fed peppers for garnish and extra heat (optional)
1. Marinate the pork with oyster sauce and fish sauce for about 20 minutes. Soak the noodles in lukewarm water until are soft. Drain well. 
2. Heat up the wok with some oil. Add in garlic and chili peppers. Stir fry for 10 seconds.  
3. Add in pork. Cook until it is done. Add in vegetable, stir fry for 20 seconds. 

4. Add in noodles, basil leaves and young peppercorns. Season with oyster sauce, soy sauce and dark soy sauce. Stir to combine. Dish out. Serve hot. 

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