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Maple Pad Kee Mao


1 tsp Olive Oil

2 Slices of Firm Tofu, 1/2 inch thick

2 Cloves of Garlic, minced

4 Thai Chilis, chopped

1 Bunch of Baby Bok Choy, quartered and separated by leaves

2 Tbsp Soy Sauce

1 Tbsp Fish Sauce

1 tsp Sesame Oil

1 Tbsp Maple Syrup

3 oz Rice Noodles, cooked

Black and White Sesame Seeds


Heat olive oil in a sauté pan over medium heat, then add the tofu, cook on one side until golden brown, then flip over and move the tofu to the edge of the pan. Add garlic and thai chilis to the middle of the pan and sauté until fragrant, about 30 seconds. Then add bok choy, soy sauce, fish sauce, sesame oil, and maple syrup, cook until the bok choy is tender. 

Put cooked rice noodles in 2 bowls and top with the pad kee mao. Garnish with sesame seeds and dig in!