Wednesday, June 16, 2010

Cookish: What's for dinner?

Pad Kee Mao

  • 1 (14-ounce) package wide rice noodles
  • 1/4 cup oyster sauce
  • 1/4 cup fish sauce
  • 1/4 cup freshly squeezed lime juice (from about 2 limes)
  • 3 tablespoons vegetable oil
  • 2 medium shallots, peeled and thinly sliced
  • 3 medium garlic cloves, peeled and coarsely chopped
  • 1 pound ground turkey
  • 3 carrots, sliced on the bias
  • a handful or two of shelled edamame
  • 3 large eggs, lightly beaten
  • 2 medium jalapeƱo peppers, thinly sliced (I seeded one and left the seeds in the other to temper the heat,but you could probably leave the seeds in both. It wasn't very hot)
  • 1 cup loosely packed Thai basil leaves
Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice, mix well, and set aside. (It is easy to do this in a measuring cup. Pour in 1/4 of fish sauce; add enough oyster sauce to get to the 1/2 cup mark, and then add enough lime to get to 3/4 cup.)

Heat oil in a large frying pan over medium-high heat. An 11-in pan is the biggest I have, but it's a bit small for this, so I had to make some adaptations. Once the pan is heated, add shallots and garlic and half the jalapeno and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add carrots, edamame, and the other jalepeno, and stir-fry just until they begin to soften, about 5 minutes.

Remove some chicken mixture to a large bowl, and move the rest to the edges of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Remove eggs to the large bowl and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Once coated, add to the large bowl and toss with the other ingredients, including the basil. Serve immediately. Yum!

My adaptations make this less authentic, but it still tastes good

No comments: