A friend of mine cooked me this recipe one night, and I insisted on the recipe. One thing to say – AMAZING! The thing I love about cooking Asian food is that you can prep everything ahead of time, and the cooking is really quick. I always feel like I’m on a cooking show with all my bowls ready to go. I give you honest reviews of recipes I try for the first time. I only give you my own recipes if it’s a proven winner. This one is one of my favorites. When we have leftovers, it’s all I will eat for the week, and I’m not one who really enjoys left overs. Seriously a must try!
Phad Kee Mow – Thai Drunken Noodles
1/2-1 Tsp Coarsley chopped thai chili peppers (depending on your heat tolerance)
1 Tbsp coarsely chopped garlic
2 Tbsp sugar
2 tsp rice vinegar
black pepper to taste
3 Tbsp fish sauce
1 tsp soy sauce
2-4 tsp oil
1/4 lb pork, beef, chicken or tofu
1 package fresh wide rice noodles
1 cup fresh thai red basil leaves and buds
1 carrot sliced into pieces about the size of a quarter
1 med. size yellow onion
1 red pepper
1/2 lb mushrooms, thickly sliced
* Note: The wide rice noodles are soft and come in a styrofoam and saran wrap pack. Separate them a bit, but don’t worry about separating them perfectly. They’re hard to break apart perfectly. Red thai basil makes a big difference, in my opinion. You can also add other vegis to your own liking.
Combine sugar and pepper in a small bowl. Combine fish sauce, rice vinegar and soy sauce in another bowl. Have everything ready to go (Note: I actually do 2-3x the amount to have on hand to moisten the dish if needed).
Heat a wok over high heat. Add 2 Tbsp. oil and heat until a piece of the garlic sizzles immediately when dropped into the wok. Stir fry for 30 seconds until garlic is golden. Add the chilies and stir fry another 30 seconds.
Add the meat and stir fry until brown (1-3 minutes). Add the sugar mixture and toss to mix. Add the fish sauce mixture and continue stir frying until the sauce bubbles and thickens a little, about one minute.
Add the vegis and stir fry about 2 minutes. Add the rice noodles and stir/fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more sauce if needed. Add most of the basil (reserve a little for garnish), and toss gently until it begins to wilt. Transfer to a platter and garnish with basil. Good luck…this recipe is delicious.