Pad kee mao from EAT at The New York Times by Mark Bittman
- fish sauce
- garlic
- onions
- rice noodles
- rice vinegar
- ground pork
- bell peppers
- kecap manis
- holy basil
- bird's eye chiles
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
