Thai Taste's Pad Kee Mao
Source of Recipe
Restaurant Recipes Newsletter
Recipe Introduction
Spicy Crazy Noodles
List of Ingredients
8 ounces dry flat rice noodles (called Sen Yai), purchased either dry or
fresh (see Note)
Sauce:
2 tablespoons Golden Mountain Soya Bean seasoning sauce (see Note)
2 tablespoons white distilled vinegar
2 tablespoons Superior dark soy sauce (see Note)
1 tablespoon sugar
1 tablespoon Sriracha chile sauce, or to taste
To finish:
1 tablespoon vegetable oil
6 ounces meat (your choice of chicken, pork or beef sliced into thin 1-inch
pieces), or 6 ounces shrimp or 6 ounces firm tofu, sliced into 1-inch pieces
1/2 white onion, sliced
1 green onion, sliced
1 cup bean sprouts
1/2 cup fresh basil leaves
1/2 tomato, sliced
Recipe
If using dry noodles, bring a pot of water to the boil, add noodles and cook briefly, just until noodles are softened. Drain. (Fresh noodles just need to be separated by hand.)
For Sauce: Combine the sauce ingredients in a small bowl and set both the noodles and the sauce by the stove.
To Finish: Heat the oil in a wok, add the meat of choice and stir-fry until cooked through. Add the noodles, white onion and all sauce ingredients. Stir-fry for a few minutes. Add the green onion, bean sprouts, basil and
tomato; stir-fry for a few more seconds, just until vegetables are cooked.
Remove from heat and serve.
Note: The flat rice noodles are sold either dry or fresh. The dry noodles are easier to locate. The fresh can occasionally be found at Asian specialty markets on weekends. The Golden Mountain sauce and Pearl River
Bridge Superior dark soy sauce can be purchased at Asian specialty stores.
Makes about 8 cups noodles.
Source: Thai Taste
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