PAD KEE MAO (DRUNKEN NOODLES)
The taste of a good pad kee mao relies on fresh garlic, basil and chiles - and a lot of each. ("Kee mao" means, roughly, "drunk-style," and dishes with that label are associated with late-night cravings and hangover prevention.) The finished dish should be fragrant, pungent and whatever means "hot" to you: Deploy your chiles accordingly. Hong Thaimee, a chef in New York who grew up in Bangkok, employs a heavy Dutch oven, instead of a wok. (She said she was surprised to find that it worked better than a wok for Thai stir-fries on her tiny apartment stovetop, as its wide, flat bottom has more contact with the flame and holds onto more heat.) Fresh lime leaves are a popular addition; they are easy to buy online, along with fragrant Thai basil and, sometimes, holy basil. But in a pinch, Ms. Thaimee said, Italian basil and a garnish of lime zest are fine.
Provided by Julia Moskin
Categories noodles, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
- Meanwhile, make the sauce: In a bowl, combine the oyster sauce, soy sauce, fish sauce, vinegar and black soy sauce.
- Make the noodles: Remove the stems and seeds from the chiles. Using the flat side of a wide, heavy knife, smash the garlic and chiles. If you have a mortar and pestle, crush the peeled garlic and seeded chiles into a rough paste. If not, use a small food processor to mince together, or just use the knife to mince the garlic and leave the smashed chiles whole.
- Place the remaining ingredients in bowls and line them up in the order they'll be added to the pan: protein, greens (if using), noodles, sauce and basil. When ready to cook, put 1 cup of hot tap water near the stove.
- Heat the oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven over medium until shimmering. (If using a smaller pan, cook in 2 batches.) Add garlic mixture and stir-fry over medium heat just until sizzling and fragrant, stirring with a wok turner, spatula or tongs, 30 to 45 seconds.
- Add the protein, raise the heat to high and stir-fry for 2 minutes. If using, add gai lan. Keep cooking until protein is just cooked through and greens are wilted, 1 to 2 minutes longer.
- Add noodles, spreading them around the pan, tossing and separating them. When noodles are sizzling, add 3 tablespoons sauce and stir-fry, tossing to coat and cook through.
- Taste noodles for doneness and seasoning. If needed, add more pad kee mao sauce a little at a time until the dish is spicy and savory and not too sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
- When the noodles have absorbed all the sauce and the flavors are balanced, add the basil leaves and toss to combine. Serve immediately.
PAD KEE MAO (DRUNKEN NOODLES)
This delicious Thai recipe is my take on the top 5 pad kee mao recipes on the net! Adjusted to taste like our favorite nearby Thai place, this recipe was a big hit with the family and did not make it through the night.
Provided by A22F
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 23
Steps:
- Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.
- Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.
- Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.
- Meanwhile, combine ginger, garlic, and basil in a small bowl.
- Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.
- Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.
- Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.
- Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.
- Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.
Nutrition Facts : Calories 524.7 calories, Carbohydrate 62.2 g, Cholesterol 73.2 mg, Fat 15.1 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 2.7 g, Sodium 1290.4 mg, Sugar 9.1 g
PAD KEE MAO
This stir-fry of rice noodles and ground pork gives Pad Thai a serious run for its money. Pad kee mao translates loosely to "drunken noodles," though there's no alcohol here - just an easy-to-assemble dish that skews salty, sour and spicy from a glaze of fish sauce, soy sauce, rice vinegar and fresh chiles. Fatty ground pork imparts a lot of flavor, though you could swap in ground chicken or even firm tofu. If you're sensitive to heat, leave out the smashed chiles, to finish - and add a pinch of sugar to offset the salty punch of the dish.
Provided by Mark Bittman
Categories dinner, easy, quick, noodles, one pot
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the fish sauce, soy sauce and vinegar, and set aside. Roughly chop the garlic and three chiles together. Smash the remaining two chiles using the flat of a knife, and set aside.
- Heat a wok (or a large frying pan over medium-high. When it's hot, add the oil, the chopped garlic and chiles, and the onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the pork and a splash of the fish sauce mixture. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
- Add the bell peppers and noodles, turn the heat to high and add almost all of the sauce (save a spoonful or two to add later, if needed). Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste, and add more sauce if needed. Toss in the basil and the smashed chiles, and serve immediately.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 23 grams, Carbohydrate 78 grams, Fat 35 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 2078 milligrams, Sugar 5 grams, TransFat 0 grams
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