Mark Moriarty's chicken pad kee mao. Photograph: Harry Weir
Sat Aug 15 2026 - 04:54Serves: 2Course: DinnerCooking Time: 15 minsPrep Time: 15 minsIngredients200g dried wide rice noodlesFor the sauce:2 tbsp oyster sauce2 tbsp light soy sauce1 tsp fish sauce 2 tsp brown sugar2 x chicken breasts½ tbsp cornflourSea saltBlack pepper2 tbsp vegetable oil1 head of bok choi, leaves separated and halved1 red pepper, chopped into bite-size pieces150g broccoli florets2 cloves garlic, sliced1 red chilli, sliced, plus extra for garnish1 tbsp peanut rayu1 tbsp toasted peanuts, choppedHandful fresh Thai basil leavesStart by rehydrating the rice noodles. Place in a heatproof bowl and add freshly boiled water from the kettle. Cover and leave to sit for five to 10 minutes (or per packet instructions), then rinse with cold water, strain and set aside.Place the oyster sauce, soy sauce, fish sauce and sugar in a small bowl and stir to combine.Thinly slice the chicken breasts and place in a bowl. Add the cornflour and season with salt and pepper, then stir to coat the chicken evenly.Place a non-stick frying pan or wok on a high heat and add 1 tbsp of oil. Add the dusted chicken breast slices and cook over a high heat for three to four minutes until golden brown all over and cooked through, then remove from the pan and place on a plate. Place the same pan or wok back on the heat and add some more oil. Add the garlic and chilli and fry for one minute, then add the chopped bok choi, broccoli and red peppers and fry for two minutes until charring. Then, add the chicken back into the pan along with the sauce and strained noodles. Cook for one minute, while stirring occasionally, to heat and evenly coat everything with the sauce, then stir through the peanut rayu and remove from the heat. Use tongs to place the noodles on to serving plates. Garnish with chopped toasted peanuts, more red chilli and some Thai basil leaves.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.
