Drunken Noodles - Pad Kee Mao

Thai Fried rice was such a hit we decided to try our other favorite, Drunken Noodles. The recipe was awesome, the picture doesn't do it justice!



Ingredients:
For the sauce:
-2 T oyster sauce
-2 T fish sauce
-2 T palm sugar/brown sugar
-1 T mirin
-1 T rice vinegar
-1 T Golden Mountain sauce or Maggi
-1 T Thai chili-garlic paste (or substitute with another Asian chili sauce, like sriracha)
Juice of half a lime

Other ingredients:
-7 ounces (about half a package) wide rice noodles (XL)
-3 T canola oil
-1 T minced garlic
-4-5 Thai chili peppers, seeded and chopped (or substitute with another hot pepper, ex: jalapenos)
-3 green onions, white ends thinly sliced, green tops cut into 2-inch pieces
-2 chicken breasts, cubed & cooked
-Handful of fresh basil leaves, coarsely chopped


Optional additions:
Broccoli florets
Bell peppers
Napa cabbage
Tomato wedges

-In a small bowl, combine all the ingredients for the sauce. Mix until the sugar has dissolved and set aside.
-In a large bowl, pour boiling water over the noodles and soak for 15-20 minutes, or until softened. Then drain.
-Add oil to a wok or large skillet over high heat. Cook chicken (same way as thai fried rice). Add garlic, chili peppers and sliced green onion ends, and saute for about a minute.
-Add vegetables (from optional additions list, except tomatoes) and stir-fry for 3-4 minutes. Keep texture in vegetables.
-Add noodles and sauce to wok. Toss until noodles are coated with the sauce and heated through, 2-3 minutes.
-Add basil, cilantro, and green onion tops (and tomatoes) and toss until well mixed.

Source: Massive Appetite Blog.

Thai Fried Rice

Dan & I have come to love thai food, so we decided to try it at home! (Tomorrow is drunken noodles!) This was a huge success. I had my doubts. The fish sauce does not smell so good on its own. BUT this was delicious!! I found it on Gina's Weight Watchers blog which is awesome.




Thai Fried Rice

-1 chicken breast (1 cup), cut in small cubes
-3 cups jasmine rice, cooked
-1/2 large onion, chopped
-3 cloves garlic, minced
-2 scallions, chopped
-3 egg whites, scrambled
-1 whole egg, scrambled
-2 tomatoes, sliced
-3 Thai chili peppers (optional)
-4 tsp vegetable oil
-4 tsp soy sauce (or more to taste)
-2 tsp fish sauce
-salt and pepper

Prepare rice ahead of time according to package instructions. It's best if it's made slightly on the dry side.

Heat a skillet or wok on a high flame. Meanwhile, season chicken with salt and pepper. When the wok is very hot, add 2 tsp oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that its browns all over. Remove chicken from wok and set aside, add the eggs and salt and cook a minute or two until done. Set aside.

Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper and tomatoes and stir in all the rice. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add egg and chicken back to the wok. Adjust soy sauce if needed and stir well another 30 seconds.

Modifications - I added a little oyster sauce & then used chili paste to flavor at the end. Spicy but good!! I also used only 1/2 a tomato & 2 chicken breasts instead of 1. ENJOY!

Source: Gina's Weight Watchers Blog.