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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

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Notes about this recipe

  • sturlington on June 09, 2015

    Added lime juice and upped soy sauce in place of fish sauce. Very good.

  • meggan on October 15, 2014

    I didn't have Thai basil or pork so I used ground turkey and arugula. I also added bok choy and a bit of fresh new ginger. Next time I would add more noodles.

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