Pad Kimao – Stir-Fried Wide Rice Noodles with Thai Basil

Ingredients

• 200 g Wide rice noodles (Pad Thai style) (Soak 1 h in room‑temperature water)
• 200 g Beef steak, thinly sliced (Can be replaced with chicken, shrimp or tofu)
• 200 g Chinese broccoli (gai lan) (Remove stems, cut florets into 2‑3 cm pieces, shred leaves)
• 20 g Thai basil (Leaves torn in half)
• 1 piece Garlic clove (Coarsely chopped)
• 2-3 pieces Fresh chilies (Thinly sliced into rounds then crushed with garlic)
• 2 c. à soupe Light soy sauce (Low in salt)
• 1 c. à soupe Dark soy sauce (Adds color and depth)
• 1 c. à soupe Oyster sauce
• 1 c. à café Fish sauce
• 100 ml Water (Dilutes the sauce)
• 2 c. à soupe Vegetable oil (For stir‑frying)

Instructions

1. Soak the noodles

   Place the wide rice noodles in a large bowl of room‑temperature water and let soak for 1 hour, stirring occasionally to prevent sticking.

   Time: PT1H

2. Prepare the vegetables and aromatics

   Remove the stems from the Chinese broccoli, cut the florets into 2‑3 cm pieces, shred the leaves. Pluck the Thai basil leaves and tear them in half. Coarsely chop the garlic and slice the chilies into thin rounds.

   Time: PT15M

3. Make the garlic‑chili paste

   In a mortar (or with a knife), crush the garlic and chilies until a homogeneous paste forms.

   Time: PT5M

4. Slice the meat

   Cut the beef steak into thin strips about 2‑3 mm thick.

   Time: PT5M

5. Prepare the cooking sauce

   In a bowl, mix the oyster sauce, light soy sauce, dark soy sauce, fish sauce and water. Set aside.

   Time: PT2M

6. Blanch the broccoli

   Bring a pot of water to a boil, plunge the Chinese broccoli florets for 2 minutes, then drain and rinse under cold water to stop cooking.

   Time: PT2M

   Temperature: eau bouillante

7. Stir‑fry everything

   Heat the wok over medium‑high heat, add the oil. Sauté the garlic‑chili paste for 20 seconds, add the meat and cook 1 minute. Incorporate the blanched broccoli, then the drained noodles. Pour in the sauce, stir for 3 minutes. Finally add the Thai basil and toss quickly to wilt it.

   Time: PT5M

   Temperature: feu moyen‑élevé

8. Plate and serve

   Transfer the Pad Kimao to warm plates, enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g