Drunkard's Noodles and Chicken with Tofu - Pad Gai Kee Mao
Ingredients
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
6 ounces of Chantaboon rice noodles
1/4 cup of chopped shrimp
1/2 cup of chopped chicken
1/4 cup of firm tofu, cut into small cubes
1 tablespoon chopped garlic
1 tablespoon chopped shallots (small purple or red onions)
1 tablespoon yellow bean sauce
1 tablespoon white rice vinegar
1 tablespoon fish sauce
4 tablespoons of palm sugar
1 tablespoon lime juice
1 tablespoon ground red chilli
1/4 cup bean sprouts
1 tablespoon chopped mixed red and green jalapeno peppers
1 coriander plant, chopped
1 cup fresh Thai basil leaves
2 bulbs of pickled garlic, thinly sliced
3-4 red jalapenos, julienne (garnish)
Young green peppercorn
Cooking Instructions
Soak the noodles in water for about 15 minutes; take about a third of them and cut the ribbons into short pieces (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 some dark soy to which a couple of sliced chillies 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 hot wok until cooked through (if you want the sauce thickened add a little rice 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.
