How-to of this scrumptious noodle dish in my previous post 🎥 Happy Tuesday! Keep yourselves happy with delicious food and good company ☀️
ย้ำอีกรูปว่าดีจริงงงง คลิปในโพสท์ก่อนหน้าเลยจ้า #hungrygirlcooking
Vegan pad kee mao (drunken noodles). This is a Thai dish that I tried to recreate - it should traditionally be consumed with or after drinking alcohol 😉 The version I made doesn’t have nearly wide enough rice noodles, and too many vegetables, but it has a lovely sauce, heat from pepper, and aroma from basil.
Pad kee mao
12 oz wide rice noodles (widest you can find)
1 green pepper & 1 cup snow peas (not traditional, but work well; can sub other neutral-flavor vegetables)
3-4 cloves garlic
3-4 small red chili’s, fresh or rehydrated
1 scallion, thinly sliced
1 cup basil (Thai holy basil is best but Italian basil works well)
1 cup soy curls, rehydrated & drained
1 tbsp almond butter
1 tbsp tamari
1 tsp Rice vinegar
1+ tsp Sriracha
3 tbsp Vegetarian oyster sauce (sub tamari or vegan fish sauce & 1 tbsp molasses)
1 tbsp Tamari
1 tbsp Rice vinegar + 1 tbsp Balsamic vinegar (substitute for black vinegar)
Finely slice the onion and cook in an oiled pan. Add water or small amounts of oil as needed while cooking. When translucent, add sliced peppers and continue to cook until soft. Add snow peas & either cook on low or remove from heat and allow to steam.
To make the vegan chikn, mix almond butter, tamari, rice vinegar, and sriracha into (rehydrated) soy curls until well coated. Add to a lightly oiled pan over a medium flame and cook until it is lightly browned. Set aside. Tofu cubes can also be used.
To make the stir-fry sauce, mix oyster sauce, tamari, rice vinegar, and balsamic vinegar. Taste and adjust as needed - the sauce should be salty, but balanced by sweetness & acidity so that neither component is overpowering. Cook rice noodles according to package. Be ready to assemble the dish when noodles are cooked!
In a lightly oiled pan, grate garlic. Lightly brown, and remove from heat. Add the rice noodles when they are cooked and add sauce quickly. Stir fry over medium-high heat, tossing the noodles often for about 2 minutes or until caramelized. Turn off heat, and add cooked veg, chili, vegan chikn, scallion and basil. Fold mix-ins until well incorporated. Serve with extra chili and extra basil, if desired ☺️
1 day ago
ไส้กรอกอีสาน Sai krok Isan is a fermented sausage originating in the northeastern provinces of Thailand.