Minggu, 11 Agustus 2019

Drunken #Noodles #(Pad #Kee #Mao)


If you’re keen on Thai food, then you’re maybe already acquainted with drunken noodles, or pad kee mao. There are simply several theories concerning the origin of the name, however in all probability essentially the foremost widespread explanation is a easy one: those noodles are appropriate after a nighttime time of consuming with friends.


One disclaimer I ought to make is set the variety of basil used on this dish. I understand of us could be purists about utilizing holy basil versus Thai basil, but Thai basil is typically simpler to get in Western markets, and it actually works huge on this recipe. Thai basil and holy basil have their very own unique style that’s lacking from typical antique Italian basil, so my rule is which you simply ought to make use of one in every of those NULL types.


Sarah has a other view, as she emphasizes in her Pad Gra Prow recipe that Italian basil is higher than no basil. I can kind of agree with that, BUT even when you do use Italian basil simply due to the fact it’s the basically basil you possibly can find, you ought to search out Thai basil at some level to strive on this dish. Try the Thai or holy basil once, and I will bet which you simply may by means of way of no means settle back for any substitute.


If you’ve got this dish in Thailand, you’ll seemingly be consuming recent rice noodles, but we used a Chinese model of dried large rice noodles, which have been truly good. The noodles got here out gentle and chewy, coming quite near the recent rice noodles we utilized in our Beef Chow Fun, so seem for them within the Chinese grocery store. Combine the rice noodles with spicy chili peppers, basil, fish sauce, and chicken, and this Pad Kee Mao aka drunken noodles is awesome…regardless of regardless of no matter if you’re in a drunken stupor or simply having fun with dinner on a weeknight or lazy Sunday.


Go make this Drunken noodles pad kee mao now and you’ll marvel what else you’ve been lacking in life! It’s heavily that nice folks.

For the hen & marinade:


    2 tablespoons water
    12 ounces sliced hen thighs or hen breast
    1 teaspoon soy sauce
    1 teaspoon vegetable oil
    2 teaspoons cornstarch

For the relaxation of the drunken noodles dish:


    8 ounces large dried rice noodles
    1 1/2 teaspoons brown sugar, dissolved in 1 tablespoon hot water
    2 teaspoons soy sauce (Thai soy sauce preferred)
    1 teaspoon darkish soy sauce
    1 tablespoon fish sauce
    2 teaspoons oyster sauce
    pinch of flooring white pepper
    3 tablespoons vegetable or canola oil
    3 cloves garlic, sliced
    ¼ teaspoon recent grated ginger
    2 shallots, sliced (about 1/3 cups)
    1 scallion, julienned into 3-inch pieces
    four Thai red chili peppers, deseeded and julienned
    1 cup loosely packed holy basil or Thai basil
    5 to 6 items of child corn, cut up in half (optional)
    2 teaspoons Shaoxing wine


Work the NULL tablespoons of water into the hen along with your arms till the hen absorbs the liquid. Add the soy sauce, oil and cornstarch, and blend till the hen is frivolously coated. Set apart for 20 minutes.


Follow the directions on the rice noodle bundle to train your noodles. What I always do is train a stainless metallic bowl with hot tap water to soak the noodles for about 15 minutes. Then I simply drain them and set aside.


Stir collectively the dissolved brown sugar/water mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.


Heat your wok till it’s near smoking, and unfold 2 tablespoons of oil round the perimeter of the wok. Add the hen and permit it sear for 1 minute on every area till it’s about 90% cooked. Remove from the wok and set aside. If the warmth was excessive sufficient and also you seared the beef correctly, your wok ought to be nonetheless blank with nothing sticking to it. If not, you possibly can wash the wok to steer clear of the rice noodles from sticking.


After simply several seconds, upload the shallots. Stir fry for 20 seconds and upload the scallions, chili peppers, basil, child corn and shaoxing wine.


Stir-fry for one other 20 seconds and upload within the rice noodles. Use a scooping action to blend everything for one other minute till the noodles warm up.


Next, upload the ready sauce combination and stir-fry on the optimum warmth for about 1 minute till the noodles are uniform in color. Take care to make use of your metallic spatula to scrape the backside of the wok to steer clear of sticking. Add the seared hen and stir-fry for one other 1 to 2 minutes.


Print Recipe
5 from 17 votes
Drunken Noodles (Pad Kee Mao)
Drunken Noodles (Pad Kee Mao) is a favourite Thai dish made with rice noodles and Thai basil. Drunken Noodles is a favourite overdue nighttime time dish after drinking!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Noodles and Pasta
Cuisine: Thai
Keyword: drunken noodles
Servings: four servings
Calories: 444kcal
Author: Bill


Ingredients
For the hen & marinade:


    2 tablespoons water
    12 ounces sliced hen thighs or hen breast (340g)
    1 teaspoon soy sauce
    1 teaspoon oil
    2 teaspoons cornstarch


For the relaxation of the dish:


    8 ounces large dried rice noodles (225g)
    1 1/2 teaspoons brown sugar (dissolved in 1 tablespoon hot water)
    2 teaspoons soy sauce (Thai soy sauce preferred)
    1 teaspoon darkish soy sauce
    1 tablespoon fish sauce
    2 teaspoons oyster sauce
    pinch flooring white pepper
    3 tablespoons vegetable or canola oil (divided)
    3 cloves garlic (sliced)
    ¼ teaspoon recent grated ginger
    2 shallots (sliced, about 1/3 cups)
    1 scallion (julienned into 3-inch pieces)
    four Thai red chili peppers (deseeded and julienned)
    1 cup holy basil or Thai basil (loosely packed)
    5 to 6 items child corn (split in half, optional)
    2 teaspoons Shaoxing wine


Instructions


    Work the 2 tablespoons of water into the sliced hen along with your arms till the hen absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and blend till the hen is frivolously coated. Set apart for 20 minutes.
    Follow the directions on the rice noodle bundle to train your noodles. What we always do is train a stainless metallic bowl with hot tap water to soak the noodles for about 15 minutes. Then we simply drain them and set apart for cooking.
    Stir collectively the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
    Heat your wok till it’s near smoking, and unfold 2 tablespoons of oil round the perimeter of the wok. Add the hen and permit it sear for 1 minute on every area till it’s about 90% cooked. Remove from the wok and set aside. If the warmth was excessive sufficient and also you seared the beef correctly, your wok ought to be nonetheless blank with nothing sticking to it. If not, you possibly can wash the wok to steer clear of the rice noodles from sticking.
    Continue with the wok on excessive warmth and upload 1 tablespoon of oil, alongside with the garlic and grated ginger.
    After simply several seconds, upload the shallots. Stir fry for 20 seconds and upload the scallions, chili peppers, basil, child corn and shaoxing wine. Stir-fry for one other 20 seconds and upload within the rice noodles. Use a scooping action to blend everything for one other minute till the noodles warm up.
    Next, upload the ready sauce combination and stir-fry on the optimum warmth for about 1 minute till the noodles are uniform in color. Take care to make use of your metallic spatula to scrape the backside of the wok to steer clear of sticking.
    Add the seared hen and stir-fry for one other 1 to 2 minutes.
    Serve!

Nutrition

 
Calories: 444kcal | Carbohydrates: 54g | Protein: 20g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 953mg | Potassium: 317mg | Fiber: 1g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 10.6mg | Calcium: 37mg | Iron: 1.5mg



with ayi