Can I use a different pasta instead of pappardelle?

Yes. Any long, wide egg noodle works—linguine, fettuccine, or fresh ramen noodles are good substitutes. Avoid thin pasta as it won't hold the sauce as well.

How spicy is this dish?

Semi-spicy. One teaspoon of chili pepper paste gives moderate heat. Add more paste for extra spice or reduce it for mild heat.

Can I make this ahead?

Cook the noodles and sauce separately, then store in airtight containers for up to 3 days. Reheat gently in a skillet with a splash of water and toss together just before serving.

What if I don't have fish sauce?

Omit it or substitute with soy sauce (use 2 tbsp total soy sauce instead of 1 tbsp). The umami depth will be slightly different but still delicious.

How do I know when the chicken is cooked through?

Slice the thickest piece open—it should show no pink inside and read 165°F on a meat thermometer. Cook in the hot oil until opaque, about 4–5 minutes per side depending on thickness.

Thai Pad Kee Mao Noodles With Chicken

Name: Thai Pad Kee Mao Noodles With Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 tbsp olive oil; 2 boneless skinless chicken breasts, sliced (about 8 oz each); 2 tbsp cornstarch; 10 oz pappardelle pasta or another long, wide egg noodle; ¼ cup oyster sauce; 2 tbsp brown sugar; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tsp chili pepper paste; ½ cup diced red bell pepper; ½ cup sliced carrots; ½ cup sliced scallions; 4 garlic cloves, minced; 2 tbsp chopped basil

CookOSBeta

Thai Pad Kee Mao Noodles With Chicken | CookOS

Ingredients

4 tbsp olive oil
2 boneless skinless chicken breasts, sliced (about 8 oz each)
2 tbsp cornstarch
10 oz pappardelle pasta or another long, wide egg noodle
¼ cup oyster sauce
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp chili pepper paste
½ cup diced red bell pepper
½ cup sliced carrots
½ cup sliced scallions
4 garlic cloves, minced
2 tbsp chopped basil

14 Ingredients

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Instructions

1
Divide 4 tbsp olive oil between 2 Suvie pans. Place the pans in your Suvie and roast at 375°F for 10 minutes.
2
Meanwhile, place 2 sliced chicken breasts in a medium bowl, sprinkle with 2 tbsp cornstarch and ½ tsp salt, and toss to coat.
3
Place 10 oz pappardelle in the Suvie strainer insert, place strainer insert into the Suvie pasta pot (green handles), and cover with lid. Place pasta pot in the Suvie Starch Cooker on the hot plate, close the door, and ensure drain tray is in place. Input settings and hit "cook". Suvie Starch Cooker Settings: Pasta, 10 minutes
4
Place ¼ cup oyster sauce, 2 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp chili paste in a medium bowl, and whisk until blended.
5
After the oil has preheated, remove the pans from your Suvie. Divide the cornstarch coated chicken between the 2 pans, and return to your Suvie. Input settings and cook now. Suvie Cook Settings Bottom Zone: Roast at 375°F for 10 minutes Top Zone: Roast at 375°F for 10 minutes
6
After the cook, divide ½ cup bell pepper, ½ cup carrots, ½ cup scallions, 4 garlic cloves, and sauce between the 2 pans. Return the pans to your Suvie, input settings, and cook now. Suvie Cook Settings Bottom Zone: Roast at 375°F for 10 minutes Top Zone: Roast at 375°F for 10 minutes
7
Once the pasta has cooked, remove the strainer insert, and thoroughly drain. Transfer pasta to a large bowl.
8
After the chicken and vegetables have cooked, remove the pans from your Suvie and transfer the chicken, vegetables, and sauce to the bowl with the noodles, and toss to combine. Divide noodles between 4 plates or bowls and top with 2 tbsp basil before serving.