ISO recipe #1 - Drunken Noodles
I love drunken noodles, aka "Pad Kee Mow" (I think it's called/spelled). I love the basil flavor, the wide noodles, the bit of hot and spicy, etc.
I DON'T love the fact that I can't seem to find a recipe that mimic's the flavors I taste at local thai restaurants. So many recipes I've found online call for kaffir lime leaves. Nope. Never had them in this dish and liked it. I tried making it that way the other night - blech.
Others seem to fishy in the fish sauce, too bland in the others (so I usually add more Sambal Olek).
Does anyone out there have a really good tasting recipe for this favorite of mine?
I have searched for many recipes and finally settled on this one:
I have tried it out and quite like it as it achieves that salty, sweet, spicy taste that is so famouslyThai, pronouncingly in drunkard noodle/Pad Kee Mao dish.
That said, I also tweaked the recipe a bit to my liking and what I think it needed for this particular dish.
1 Subbed Thin Soy Sauce for the called-for Gold Mountain Seasoning Sauce because I think there is disguised MSG in the GMS sauce.
2 Double the lime juice.
3 Obmit rice vinegar and sugar altogether.
4 Added 2 Tbsp Dark Soy Sauce which can be substituted with an equal part of regular soy sauce and brown sugar to get that molass sweetness.
5 Lastly, also put 1 Tbsp of hot Red pepper flake directly into the mixed sauce and let it soak for a few minutes...
6 optionally, two scrambled eggs.
And from my experience, make extra sauce 1.5 to 2 times more in case you need to season it right. Better yet, once you figured out a sauce mixture that you like, make a big batch of it, store in a jar and put it in the fridge for instant drunkard noodle fix.
Now only if I had that 100,000 BTU heat source...
Seriously though, give this recipe a try and do report back to let us know how you like it as well as your modification.
One last thing, never ever sub lime juice with lemon juice in Thai recipes! And for this dish, no kaffir lime leaves nor bean sprouts.
I played around a bit with a veggie version of pad kee mao I found on the web.
It seemed more like the pan fried version I’m used to seeing than the sauce over noodles version posted above. I followed it fairly closely, but had to sub in frozen chopped basil for the fresh, white sugar for the palm sugar, only used one jalapeno, lemon for the lime, and I didn’t have the coriander so I just left it out entirely. I guess that’s a good few changes I suppose, I would use all of those things in the future if I had them on hand. I also soaked the noodles in a covered pan of water which I first brought to a boil and then took off the heat after I added the noodles. These noodles were then drained rinsed and added along with the tofu. I also added some blanched broccoli and napa cabbage. It rocked! This guy knows what he’s doing and I would strongly recommend that any pad kee mao lovers give it a try. Even with all of the changes it was great. It can also be a lot less greasy than it can be in some restaurants. Hooray! Pad Kee Mao at home!
6 ounces 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
1 tablespoon yellow bean sauce
1 tablespoon white rice vinegar
1 tablespoon fish sauce
4 tablespoons of sugar
1 tablespoon lime juice
1 tablespoon ground red chili
1/4 cup bean sprouts
1 tablespoon chopped jalapeno peppers
some cilantro chopped
1 cup fresh Thai basil leaves
4 tablespoons white rice vinegar
1 teaspoon sugar
4 tablespoons garlic
Combine the pickle garlic ingredients, and leave to stand overnight.
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 "aldente" 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 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 hot wok until cooked through (if you want the sauce thickened add a little corn starch slurry) and then poured over the boiled noodles. Add the peppers 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.
Bon Appetit just printed a recipe from Sripraphai in NYC...I made it the other night and it was very good...The sauce was Black soy, Fish sauce and Golden Mountain seasoning sauce...It had ground chicken, Thai basil,Anaheim peppers and a helluva lot of Thai bird chiles...Oh and garlic too....It may be on Epicurious already...I'm not sure...Last time I lookked it wasn't..