Photo: Tina Dawson
Pad Kee Mao (Spicy Ground Chicken and Rice Noodles) Recipe
12 ingredients
4 servings
openrecipes
A quick and easy Thai recipe for stir-fried noodles with ground chicken and bell peppers.
Estimated Nutrition (whole recipe, rough)
755
Calories
55g
Protein
26g
Fat
74g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (14-ounce) package wide rice noodles
- 1/4 cup oyster sauce
- 1/4 cup fish sauce
- 1/4 cup freshly squeezed lime juice (from about 2 limes)
- 3 tablespoons vegetable oil
- 2 medium shallots, peeled and thinly sliced
- 3 medium garlic cloves, peeled and coarsely chopped
- 1 pound ground chicken
- 2 medium red or green bell peppers, thinly sliced
- 3 large eggs, lightly beaten
- 2 medium jalapeño peppers, thinly sliced
- 1 cup loosely packed Thai basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes