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Thai Pad Kee Mao with a Korean Twist!

Thai Pad Kee Mao with a Korean Twist!

Thai Pad Kee Mao with a Korean Twist!

The other day my friend Sara texted me and said they were making Pad Kee Mao and the rice noodles that typically go into the dish didn’t work out, so they substituted with Korean rice cakes! It was such a great idea that I was inspired to recreate it for you!

Here’s what you’ll need…

– 1lb. of Korean rice cakes (“dduk”)

– peanut oil

– 8-10 cloves of garlic, chopped

– 1/2 cup sliced onion

– 2 cups of green veggies (green beans, bok choy, broccoli, etc.)

– 2-3 Tbs. oyster sauce

– 2-3 tsp. black soy sauce (this is different than regular soy sauce and is thicker and sweeter)

– 2-3 Tbs. of fish sauce

– 1 tsp. of sugar and 1/4 tsp. of white pepper, to taste

– 1/2-1 cup of fresh holy or Thai basil

-Thai chillies finely chopped (I added after so that I could make this for my kids, too)
– Protein (like shrimp, chicken, beef, tofu)

Here’s how:

  1. Heat a wok or large pan over high heat and add peanut oil to coat the bottom. Be aware of the food and add additional oil as needed to keep anything from sticking without getting the ingredients too greasy. Stir-frying is very fast, so have everything ready to go!
  2. Add garlic and then the sliced onions. Mix for 30-60 seconds. If you’d like to add protein, you can add after this step and keep mixing!
  3. Add the Korean rice cakes and green veggies and toss well.
  4. Add your sauces (oyster, soy, fish), then the white pepper and sugar to taste.
  5. Finally, add in basil, mix until basil is wilted, and turn off heat.

You can find a video of this recipe being made on my Instagram! Enjoy!

*recipe adapted from “It Rains Fishes” by Kasma Loha-Unchit


  1. This was delicious! I subbed hoisin for oyster sauce and left out the sugar. My green veggies were bok choy and green pepper, and I used a pound of ground pork. Basically, this is a super adaptable and very tasty dish. Thanks!


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