Veggie Pad Kee Mao

🛒 Ingredients

• Wide Rice Noodles 140 g · 196 kcal
• Broccoli Florets 50 g · 17 kcal
• Carrot (sliced) 30 g · 12 kcal
• Red Bell Pepper (sliced) 40 g · 12 kcal
• Baby Corn (halved) 30 g · 8 kcal
• Snap Peas 30 g · 13 kcal
• Cremini Mushrooms (sliced) 20 g · 4 kcal
• Garlic (minced) 10 g · 15 kcal
• Thai Bird's Eye Chilies (minced) 5 g · 2 kcal
• Yellow Onion (sliced) 30 g · 12 kcal
• Vegetable Oil 20 g · 180 kcal
• Light Soy Sauce 22 g · 17 kcal
• Dark Soy Sauce 5 g · 5 kcal
• Vegetarian Oyster Sauce 15 g · 15 kcal
• Sugar (palm or brown) 4 g · 16 kcal
• Fresh Thai Basil Leaves 4 g · 1 kcal

👨‍🍳 Instructions

1. If using fresh wide rice noodles, gently separate them. If using dried noodles, soak them in warm water according to package directions until tender but still firm.
2. In a small bowl, whisk together light soy sauce, dark soy sauce, vegetarian oyster sauce, and sugar to create the sauce.
3. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add minced garlic and chilies; stir-fry for 15-30 seconds until fragrant.
4. Add sliced onion, carrots, broccoli, and bell peppers; stir-fry for 2-3 minutes until slightly tender-crisp.
5. Incorporate baby corn, snap peas, and mushrooms; continue to stir-fry for another 1-2 minutes.
6. Add the prepared noodles and pour the sauce mixture over everything. Toss vigorously to coat the noodles and vegetables evenly.
7. Stir-fry for 2-3 minutes, allowing the noodles to absorb the sauce and develop a slight char. Finally, stir in the fresh Thai basil leaves until just wilted.
8. Transfer immediately to plates and serve hot.