Pad Kee Mao Talay Recipe

Ingredients

• 4 ounce Fresh Rice Noodles (or substitute dried rice noodles)
• 1 tablespoon Oil ((avocado or canola))
• 3 Garlic Cloves ((rough chopped))
• 5 Thai Birds Eye Chilis ((Use more or less depending on your spice tolerance))
• 3 Jumbo Shrimp ((raw))
• 3 Mussels ((pre-cooked and out of the shell))
• 4 pieces Squid ((pre-sliced and cooked, usually in frozen section))
• 1/2 cup Thai Basil ((packed or use Italian basil))
• 2 Markrut Lime Leaves ((omit if unavailable))
• 2 ounce Bamboo ((sliced))
• 2 Baby Carrots ((cut into strips for color or omit))
• 1 Jalapeno ((sliced in strips))
• 1-2 Red Spur Chilis ((sliced thin or use red bell pepper for less spice))
• 1 tablespoon Oyster Sauce
• 2 teaspoon Golden Mountain Soy Sauce
• 1/2 teaspoon Sweet Soy Sauce
• 1/4 teaspoon Thai Fish sauce
• 1/4 teaspoon White Sugar
• 2 tablespoon Water

Instructions

1. 1

   For fresh rice noodles, place them in a steamer for 10 minutes or until softened. If the sheet is uncut, slice into 1 inch strips before steaming. Alternatively, you can place the noodles in a microwave and cover with a damp paper towel. Cook for 1 minute increments until soft.

2. 2

   Once the noodles are cool enough to handle, separate them from each layer and set aside. If using dried noodles, follow the package directions on how to rehydrate.

3. 3

   Thaw and peel shrimp if needed. Place on a plate or bowl with the squid and mussels. If you prefer to just use shrimp, then add more pieces.

4. 4

   Rough chop garlic, and slice Thai chilis, jalapeno, and red chili. Slice carrot and bamboo into this strips. Remove basil leaves and lime leaves from stems.

5. 5

   Combine all the sauce ingredients in a small bowl and set aside.

6. 6

   Heat a non-stick skillet with oil over medium-high heat. Add garlic and Thai chilis. Cook for 1 minute.

7. 7

   Add seafood to skillet and cook until shrimp is slightly pink. The squid and mussels are pre-cooked.

8. 8

   Add the stir fry sauce and toss to combine with the seafood.

9. 9

   Add bamboo, carrots, jalapenos, red chilis, lime leaves, and basil leaves. Cook for 1 minute.

10. 10

    Add the rice noodles and gently toss to combine. Let noodles sit for a minute to soak in the sauce. With fresh rice noodles they will break easily when stirring often.

11. 11

    Taste and see if additional soy sauce, fish sauce, or sugar is needed. Serve immediately.