These Thai Skillet Noodles are made in just 1 skillet and need no precooking the noodles. This is an adapted Pad Kee Mao made in 1 -pot, the whole family will love! 30 mins Glutenfree

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Asian, Thai

Ingredients

  • 2 teaspoons oil
  • 1/2 cup thinly sliced onion
  • 2 cloves of garlic (thinly sliced or minced)
  • 1 green chili (serrano, jalapeño or Thai) (thinly sliced, (omit for less heat))
  • 5 ounces thinly sliced mushroom
  • 1 tablespoon soy sauce (, tamari for gluten-free)
  • 2 cups water or broth
  • 1/4 teaspoon salt (,omit if using salted broth)
  • 6 ounces wide rice noodles (Thai style dry noodles)

To add later:

  • 1/2 of a bell pepper, (green or red or both)
  • 1 cup chopped broccoli, broccolini or Chinese broccoli
  • 2 1/2 tablespoons soy sauce (, tamari for gluten-free)
  • 1 teaspoon molasses
  • 1 tablespoon vegan fish sauce or 1 tablespoon vegan oyster sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon corn starch (or tapioca starch)
  • 1/8 teaspoon white pepper
  • 2 tablespoons Thai-basil
  • chopped green onion for garnish

Method

  1. Heat a large skillet over medium heat, add 2 teaspoons of oil. Once hot, add onion, garlic, green chili and a good pinch of salt and cook until onion is starting to turn translucent. 3-5 mins. Then add the mushroom and continue to cook for another 2 to 3 minutes. (If adding tofu, add now and cook another 2 mins)
  2. Add the soy sauce/tamari and mix in, then once the sauce is sizzling add in the water and salt and mix in.
  3. Add the noodles and press them in until covered with water, then cover with lid and cook for 7 to 8 minutes. Check at the 7 minute mark if the noodles are cooked otherwise cook for another 2 to 3 minutes, depending on the type of noodle, they can get done anywhere from 7 minutes to 11 minutes.
  4. Then open the lid, add the vegetables and mix in. Cook for 1-2 minutes while you prep the sauce.
  5. In a bowl, mix the soy sauce, molasses, fish sauce, brown sugar, corn starch and white pepper and mix. Add the sauce to the skillet and bring to a boil to thicken. 2 mins
  6. Add in the chopped Thai basil and green onion and mix in. Switch off the heat, close the lid and let it sit for 1-2 minutes and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.