I need a good Pad Khee Mao recipe?!
Answers: It's a Thai dish also called Drunken noodles. I recently had it at a Thai rest. I know it has ground chili, bamboo shoots, bell peppers, mushrooms, carrots, and a form of meat plus the sauce. anyone has a good recipe that could share. thx.
This is my fav recipe: Pad Kee Mao (Thai Drunken Noodles)
There isn't a drop of alcohol in this dish — the name refers to how much you'll want to drink to combat the heat. We suggest a nice cold Thai beer or sparkling wine.
Servings: Makes 6 servings.
INGREDIENTS:
2, 14-ounce packages of 1/4-inch-wide flat rice noodles*
3-4 tbsp vegetable oil
6-8 garlic cloves, chopped
1 inch piece of ginger, peeled and chopped
1 tsp crushed red pepper flakes
1/4 cup finely chopped fresh Thai chilies*
1 1/2 pounds ground chicken (or beef or pork)
2-3 tbsp fish sauce (nam pla)*
3-4 tbsp dark soy sauce*
1 teaspoon sugar (use palm sugar if available)
4 large plum tomatoes, each cut into 6 wedges
2 green bell peppers (about 12 ounces total), cut into strips
1 large carrot, peeled and juliennned
2 cups of sliced mushrooms (shiitakes, stems removed)
1 can of sliced bamboo shoots, rinsed and drained
1/2 can baby corn, rinsed and drained
1/2 cup fresh Thai basil leaves* or regular basil leaves
Preparation:
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain well and set aside until needed.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic, ginger and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, bell peppers, mushrooms, bamboo shoots, carrots and baby corn; toss to coat. Let cook 2-3 minutes. Transfer to large platter, sprinkle with basil leaves, and serve.
*Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.
Rice Noodle Stir-Fried with Fresh Chilies and Basil
(Pad Khee Mao Noodle)
2 Teaspoons Fresh Thai chilies, coarsely chopped
1 Teaspoons Garlic, coarsely chopped
1 Teaspoons Sugar
?Teaspoon Salt
3 Tablespoon Fish sauce
1 Teaspoon Dark soy sauce
? Pound Chicken, sliced
? Pound Soft, fresh rice noodle sheet cut lengthwise into 1 inch strips
OR
3 Cups large sized dried rice noodle boiled until tender and drained
? Cup Fresh basil leaves
5 Cherry tomatoes, quartered lengthwise
3 Tablespoon Vegetable oil
Freshly ground black pepper to taste
1. Heat a wok or large, deep skillet over medium-high heat. Add 2 Tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop chopped garlic into the pan and toss until golden, about 30 seconds. Add the chilies and toss for a further 30 seconds.
2. Add the chicken and stir-fry, using a spatula to break up and brown the meat, 1 to 2 minutes. Add the sugar mixture and toss rapidly to mix. Add the fish sauce mixture and continue to stir-fry as the sauce bubbles and thickens slightly, about 1 minute.
3. Add the rice noodles and turn them over gently and repeatedly as they soften and absorb the sauce, about 1 minute. Add more oil if needed. Add most of the basil, reserving a few leaves for garnish, and continue turning gently until it begins to wilt. Add the tomatoes, turn once, and remove from the heat. Transfer the noodles to a serving platter and garnish with the remaining basil. Serve at once.
Serves 2 to 4.
I hope you like this one..
Pad-Khee-Mao (Drunken noodle)
Ingredients:
* 2 big sheets of tranparent green bean noodle or 1 cup of large size rice noodle
* Shrimp (as much as you like)
* Ground chiken or your choice of meat
* Fried tofu (if you don't like meat)
* 5-7 baby corns
* 4-6 slices of red or green peppers
* 1-2 chili, coarsely chopped
* 4-5 fresh basil leaves
* 1-2 teaspoon of garlin, coarsely chopped
* 1 tbs of vegetable oil
* 1 tbs of fish source
* 1 tbs of oyster source
* 1 tsp of sugar
* 1/4 cup of chicken broth (can be substituted by water)
* Sesame oil (optional)
Instruction:
1. Add noodle into boiling water until almost tender (don’t make it too soft) and drained. Add sesame oil to prevent noodle sticking together. If the big sheet noodle is used, cut lengthwise into 1 inch strips.
2. Heat a pan over medium-high heat. Add 2 Tablespoon of the oil and swirl to coat the surface. When the oil is hot, drop chopped garlic into the pan and toss until golden, about 30 seconds. Add the chilies and toss for a further 30 seconds.
3. Add shrimp/chicken/tofu and stir-fry, using a spatula to break up and brown the ground chicken for 1-2 minutes. Add sugar, fish sauce, and oyster sauce. Mix well for about 1 minute.
4. Lower the heat to medium. Add all vegetables except basil leaves. Stir-fry well for another 1 minute.
5. Add the noodle and turn them over gently and repeatedly as they soften and absorb the sauce. Turn off the heat. Add basil leaves. Turn over a few times and serve at once.