CHOW DOWN on this Pad Kee Mao Noodle Recipe today!

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Remove the seeds from the chili peppers if you like, then roughly chop the garlic and ginger.
2. Put the garlic, ginger and chilies in a mortar with a pinch of salt and coarsely crush them.
3. Pat the extra firm tofu dry and slice it into strips. Roughly chop the bok choy and halve the baby corn lengthwise.
4. Mix the soy sauce, dark soy sauce and plant-based oyster sauce to make the sauce.
5. Bring water to a boil, then soak the flat rice noodles in the hot water for 3-4 minutes, stirring now and then so they don't stick.
6. Toast the peanuts in a nonstick pan over medium heat for 3-4 minutes. Set them aside and put the pan back on medium heat.
7. Add the avocado oil, then the crushed garlic, ginger and chilies. Sauté for 2-3 minutes, with a fan on or a window open.
8. Add the tofu and sauté for about 1 minute. Add the bok choy and baby corn and sauté for another minute.
9. Drain the noodles and add them to the pan. Pour the sauce over and sauté for another 2-3 minutes.
10. Plate the noodles and top with the toasted peanuts.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicGingerTofuPeanutBok choyExtra firm tofuBaby corn