Drunken Noodles and Chicken with Tofu, 'Gai Pad Kee Mao'
Email
Print
Kee mao dishes in Thailand are widely served as bar snacks in much the same way that Spanish bars serve tapas (and serve to make you thirsty, when used for this purpose).
Ingredients
For4Person(s)
Ingredients
- 6OuncesChantaboon Rice Noodles
- 1/4CupChopped Shrimp
- 1/2CupChopped Chicken
- 1/4CupFirm Tofu, Cut into Small Cubes
- 1TablespoonChopped Garlic
- 1TablespoonChopped Shallots
- 1TablespoonYellow Bean Sauce
- 1TablespoonWhite Rice Vinegar
- 1TablespoonFish Sauce
- 4TablespoonsPalm Sugar
- 1TablespoonLime Juice
- 1TablespoonGround Red Chili
- 1/4CupBean Sprouts
- 1TablespoonChopped Mixed Red and Green Jalapeno peppers
- 1Coriander Plant, Chopped
- 1CupFresh Thai basil Leaves
- 2BulbsPickled Garlic, Thinly Sliced
- 4Red Jalapenos, Julienned (Garnish)
- 4Young Green Peppercorn
Method for Drunken Noodles and Chicken with Tofu, 'Gai Pad Kee Mao'
Soak the noodles in water for about 15 minutes; take about a third of them and cut the ribbons into short pices (about 2" long). The remaining two thirds of the noodles should be plunged into boiling water, and cooked until 'toothy' then removed and placed on the serving plate.
If desired the tofu can be marinated in somedark soyto which a couple of sliced chilis are added.
The third of the noodles that have been chopped are fried in hot oil until crispy.
The remaining ingredients, except the pickled garlic, are stir fried in a medium hotwokuntil cooked through (if you want the sauce thickened add a littlerice flour) and then poured over the boiled noodles. Add the green peppercorn near the end of the cooking process, as they don't require a great deal of cooking. The fried noodles and the pickled garlic are then added as a garnish.
Drunkard noodles pad kee mao
Start with garlic and chile
Add the other ingredients