Pad Kee Mao (Drunken Noodles).
March 19th, 2010
These spicy sticky noodles are named so in Thailand because even after a big night out anyone can cook these noodles, and the large amount of chilli will stop the hangover.
Makes two serves.
Ingredients.
Stir fry
- 4 finely chopped thai red chillies (this is a hot dish)
- 1 clove of garlic finely chopped
- 10 chopped thai basil leaves
- 2 slabs of tofu
- 1 teaspoon of dark soy sauce
- 1 carrot sliced thinly
- 8 beans cut into lengths
- 8 small mushrooms cut in half
- 2 cups of broccoli florets
- 8 snow peas top and tailed
- 1/2 a packet of thick rice noodles
- Vegetable oil
Sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons soy sauce (or more to taste)
- 1 teaspoon rice wine vinegar
- 2 teaspoons white sugar
- 1/4 cup water
Method.
Soak the noodles in hot water for five minutes. The noodles should be soft but not cooked in the centre. Leave to drain.
Mix the sauce ingredients together.
Fry the two slabs of tofu in the wok in a little oil on a high heat until browned on both sides. The tofu is easier to brown if you pat out the excess water beforehand. Add the soy sauce, leave for 10 seconds and remove the tofu from the pan. When the tofu has cooled slice it into squares.
Add the chilli and garlic to the hot wok with about a tablespoon of oil. After about 10 seconds add the noodles. Leave them to fry for a minute and the add the sauce and vegetables. Place a lid over the wok and cook for 2 minutes.
Serve.