Featuring:
YOUR SALTED GREEN PEPPERS
shop now
Pad Kee Mao
Serves
2
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
- Spaghetti (180-200 grams)
- Small Carrot (1)
- Red or yellow pepper ½
- Large white onion ½
- Fresh Thai/Lao Basil leaves
- Garlic cloves (4)
- Minced pork 250g
- Yoyo salted green pepper 1-2 teaspoons
- Birds eye chilli (5)
- Oyster sauce 3 x tablespoons
- Soy sauce 2 x tablespoons
- Sweet dark soy sauce 1 x tablespoon
- Sugar 1 x tablespoon
- Put on a pan of water on the boil and cook your spaghetti until soft. Drain and put on one side.
- Whilst the spaghetti is cooking, wash the vegetables and chop the chilli, garlic, carrot, pepper and white onion.
- Add some oil to a pan and turn on the heat adding the garlic. Fry this until it starts to turn yellow-brown in colour and add in the minced pork.
- Stir-fry the pork for around 3-4 minutes and add the chopped carrot, onions, pepper and fry until cooked well.
- Add in the spaghetti, add the oyster sauce, soy sauce, sweet dark soy sauce and sugar. Stir and mix everything well.
- Transfer to a bowl, add in the YoYo salted green pepper and chopped chilli. Finally add the fresh basil to finish.
Tips
- You can swap out chicken for another type of meat as you wish.
- Increase or decrease the number of chillis to suit your heat level.
