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Pad Kee Mao

February 2, 2010

The new favourite noodles on the block…

You’ll need:

Sauce

  • 4 tbsp oyster sauce
  • 3 tbsp fish sauce (or veg fish sauce)
  • 4 tbsp palm sugar
  • 2 tbsp mirin
  • 1 tbsp vinegar
  • 1-2 tbsp chilli in oil
  • 3 tbsp soy sauce
  • 2 tbsp dark soy

To fry

  • 2 tbsp chopped garlic
  • 2 tbsp peppercorns (sorry – I should explain that these are pickled green peppercorns that come in  a jar)
  • 1 pack of rice noodles
  • 3 spring onions chopped
  • 2 eggs
  • cup of diced tofu (i.e. fried tofu)
  • a big handful of thai basil leaves
  • optional – a cup of diced chicken or other meat, or in the noodles featured here – mock bbq pork

To cook

Put the noodles in a bowl of warm water to soak while you prepare the other ingredients. Mix the sauce ingredients together and set aside (you may need to add a little hot water to make the palm sugar dissolve)

I scramble and cook the eggs first and add them in at the end so you don’t end up with a thin egg coating on your other ingredients, but you can add them in at the start if you like.

Fry up the garlic, tofu, peppercorns and meat or mock meat of choice in some peanut oil. Add in the bottom part of the diced onion and toss in the wok until the meat is cooked or everything is golden. Add the egg and cook for another few minutes. Drain the noodles and add to the wok along with the rest of the spring onions. Toss the noodles until they get a little colour in them, then add the sauce.  Cook in the sauce until the noodles start to turn a nice brown colour and the sugar is caramelising. When they look about ready, add in the thai basil and give it another few stirs. Done!

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5 Comments leave one →
  1. Thea permalink
    February 3, 2010 2:46 am

    Thai basil leaves are hard to find in Edmonton – but now Chad is growing them for me in our front room grow-up! So I’ll be able to have this in a few weeks. I hope the plant grows well otherwise I’ll be using the whole thing in this recipe. So I guess I’d have to ask- what is the best use for my basil if I only have a limited quantity?

    • February 3, 2010 9:01 am

      This is the best use for sure cause so much of the complexity in the flavour comes from the thai basil. It’s not an after thought, it makes the dish!

      So they don’t even sell it at that amazing place in the mall? That place had everything. We grow thai basil, it really likes the heat. I guess in Ed you could get a decent crop over the height of summer…?

  2. Thea permalink
    February 6, 2010 6:01 am

    Chad has a grow-op set up with thousands of herbs – and I checked yesterday and the thai basl is coming along really nicely. Dare day we’ll have a lot in a couple of weeks.

  3. Thea permalink
    February 13, 2010 3:03 am

    My thai basil is growing!!!! I can eat this dish in a few weeks! Woohoo!!!

    • February 13, 2010 6:06 pm

      Heyyyyy, exciting :). You’ll have to make a night of it – your one thai basil dish per year. I’ve been thinking about substitutes, closest I could come up with is star anise… maybe I’m way off?

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