Pad Kee Mao is a common late night street food in Bangkok, traditionally served to nightclubbers coming home in the wee hours of the morning - hence the name!
Look for thick soy sauce at Asian specialty grocery stores.
I made this for Dinner today, I subbed the dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles) for regular rice noodles as I had no time to go to the Asian market, I also used 1/2 a serrano pepper instead of 2 cos the kids were going to eat it too. I added some red and yellow bell peppers to compensate for the serrano pepper reduction and for added colour. We all liked this recipe and I will be making it again, Thanks DeborahB for a great recipe! - 09 Aug 2009 (Review from Allrecipes USA and Canada)
Very yummy, just a little on the too-spicy side for me (I should have either seeded my pepper or used a half). If you can't find the thick soy sauce, consider mixing 2 tsp of molasses with 1 tsp of reg. soy sauce. I used a thin-cut pork loin chop. It was really delicious, and next time I'll try with tofu for a veggie version. Thanks for the fun recipe! The spiciness was cut down by the ice cold beer I had with the dish. - 16 Aug 2009 (Review from Allrecipes USA and Canada)
This was an interesting dish to make. Don't get worried if it tastes a little weird while you're cooking it, everything comes together in the end. The ingredients in thick soy sauce are soy sauce, molasses, sugar, and salt. It can be found in a jar in the soy sauce section of an Asian market. Next time I will just try to use regular soy sauce and brown sugar instead because it had a little bit of a weird taste. I think that I kept the noodles in hot water for too long because they started to fall apart into 1" pieces... and I didn't even keep them in for the suggested full 1 hour. Definitely check the noodles while they're cooking so you don't overdo it. Otherwise, the taste was delicious. - 09 Oct 2009 (Review from Allrecipes USA and Canada)