Spicy Stir-fried Noodles
Pad Kee Mao quite literally means "fried drunkard" and it infers that the cooking style is quite hot and wild. This means that you can throw any vegetables such as broccoli, carrots and cauliflower into the dish since the list of ingredients is never the same from one restaurant to another; the only fixed items being the noodles, chillies, garlic and seasoning. Of course, you can adjust the number of chillies to suit your own taste.
250g straight cut rice noodles
1 cup coarsely copped mushroom
1 cob sweet corn
3 yellow chillies
3 sliced red chillies
10 cloves garlic
¼ cup holy basil leaves
1 tsp dark soy sauce
½ cup vegetable oil
1 tsp sugar
1 tsp salt
1 tsp soy sauce
Fresh coriander and lemon wedges for garnish
- Soak noodles in hot water according to the package instructions and then add the dark soy sauce. Mix it well so that the noodles absorb the sauce.
- Pound the yellow chillies, garlic and salt in a mortar into a very fine mix.
- Slice the sweet corn off the raw cob in long strips.
- Heat the oil in a frying pan, add the chilli mixture and fry until fragrant. Add the sweet corn and fry for a couple of minutes more. Add the mushrooms and stir fry until tender.
- Now add the red chillies and the basil and stir well.
- Add the noodles, stir-fry on a low heat for 4-7 minutes until firm but tender. Season as desired with soy sauce and sugar. Continue stirring until the noodles are cooked.
- Garnish with Coriander and Lemon wedges. Serve while hot.
- For a touch of Thai authenticity, season on the plate with coarse chilli powder, sugar and vinegar.
Serves 2 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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