Phad Khi Mao
INGREDIENTS
• 2 cups instant noodles, boiled 5 minutes and drained
• 2 eggs, or 1 cup tofu or vegan meat
• 1 cup cabbage, sliced lengthwise
• ½ cup carrot
• ½ cup onion, sliced lengthwise
• ½ cup holy basil; sweet basil may be used
• 5 cloves garlic
• 1–3 fresh Thai chilies
• 20–30 green peppercorns, optional
• ½ cup fingerroot, optional
• 2 tablespoons coconut oil
• ½ cup water
• 1 tablespoon light soy sauce
• 2 tablespoons seasoning soy sauce
• 2 teaspoons mushroom seasoning
• 1 tablespoon sugar
METHOD
1. Heat the coconut oil in a pan over medium-high heat.
2. Add minced garlic and stir-fry until golden.
3. Add eggs and stir-fry for 5–7 minutes. Add carrot, onion, fingerroot, chilies, and green peppercorns. Stir-fry until the vegetables are cooked.
4. Add noodles and stir-fry for 3–5 minutes. Add cabbage, light soy sauce, seasoning soy sauce, mushroom seasoning, and sugar. Stir-fry for another 3–5 minutes.
5. Add holy basil, stir gently, and adjust seasoning to taste.
PHOTO CREDIT
Photo by Andy Li via Wikimedia Commons, CC0 1.0.
_with_Veg_%26_Tofu_-_Rosa%27s_Thai_2025-07-22.jpg){kind=link}
