Recipe Archives->Asian Sea->Thai Noodles 07

Pad Ki Mao - Thai Drunken Noodles

6 ounces wide rice ribbon noodles (sen yai)
1/4 cup chopped shrimp
1/2 cup chopped chicken
1/4 cup firm tofu, cut into small cubes
1 tablespoon chopped garlic
1 tablespoon chopped shallots (purple onions)
1 tablespoon yellow bean sauce
1 tablespoon white (rice) vinegar
1 tablespoon fish sauce
4 tablespoons palm sugar
1 tablespoon lime juice
1 tablespoon prik phom (ground red chillis)
1/4 cup bean sprouts
1 tablespoon chopped mixed red and green prik chi fa (jalapenos)
1 coriander plant, chopped
1 cup bai gaprao (holy basil leaves)
2 bulbs pickled garlic, thinly sliced (garnish)
3-4 red jalapenos, julienned (garnish)

Soak the noodles in water for about 15 minutes; take about a third
of the sen yai 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 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 rice flour or corn starch) and then poured
over the boiled noodles. The fried noodles and the pickled garlic
are then added as a garnish.

Printable version: thai-noodles07.txt.