Search This Blog

Wednesday, October 2, 2013

Pad Kee Mao or Drunken Noodles

While in Caifornia a month or so ago, we were introduced to Pad Kee Mao, otherwise known as Drunken noodles.  It is usually called drunken noodles because it can be very spicy and requires you to drink a lot to calm the flavor.  Although this one is generally not super spicy, unless you get out of control on the red pepper flakes.  My kids love this one, and you can add different veggies to change it up or add more variety.  Hope you enjoy it.  

  • 1/2-16 oz box (8 oz)  Wide Rice Noodles
  • 2 tablespoons oil
  • 1 cup sliced onions
  • 1 green bell pepper, julienned
  • 2 tablespoons minced garlic
  • Optional: 1/2 teaspoon crushed red pepper flakes
  • 1-14.4 oz can baby corn, drained
  • 4 plum tomatoes, each cut into 6 wedges
  • 2 tablespoons sweet soy sauce*
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 1/2 cup firmly packed Thai basil leaves
  • 1 teaspoon rice vinegar

1.Soak Rice Noodles according to directions on box. Stir to separate and set aside.
2.Heat oil in large skillet on a high temperature. Add onion, green pepper, garlic and crushed red pepper. Stir-fry until onion starts to wilt.
3.Add corn, tomatoes, sweet soy sauce, oyster sauce, soy sauce, Fish Sauce and sugar. Mix until combined.
4.Drain noodles and add to skillet. Stir-fry until just tender, test after 3 or 4 minutes. Mix in basil leaves and vinegar. Stir-fry until basil is just wilted. Serve.
*Sweet soy sauce is found in any Asian store. If unavailable, make your own sweet soy sauce by mixing 3 parts soy sauce to 1 part dark brown sugar in a saucepan. Simmer until sugar is dissolved and sauce is slightly thickened. 
(Oyster sauce, sweet soy sauce and Thai basil are common products found in Asian markets)

Crockpot Thai Coconut Curry

We have been on a Thai kick around here, my son has decided it is his favorite thing to eat.  I ran across this recipe the other day and when I say you made it in the crock-pot  I was sold.  I put it in first thing in the morning and forgot about it until dinner time, and it was delicious.  My son normally does not eat anything with peanut butter, but he kept asking for more, I guess that means it was good.  It's a super easy recipe, and with all the peppers i've frozen from my garden it will be an easy one to make this winter as well.

  • 1 can light coconut milk
  • 2 tablespoon(s) natural creamy reduced-fat peanut butter
  • 1 tablespoon(s) red or green curry paste (more if you like it spicier)
  • 2 Tablespoons Soy Sauce
  • 4 cloves minced Garlic
  • 1 teaspoon(s) grated ginger
  • 1 1/2 pound(s) boneless Chicken breasts, cut into 1 1⁄2-in. pieces
  • 2 red bell peppers, sliced 3⁄4 in. thick and cubed
  • 1 large onion, sliced
  • 1 pound(s) rice noodles
  • 1 cup(s) frozen peas
  • 1/4 cup(s) fresh cilantro leaves
  •  Lime wedges, for serving

  • Directions

    In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste, soy sauce, garlic and ginger; mix in the chicken, peppers and onion.
    Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
    Twenty minutes before serving, soak the rice noodles in hot water.  When noodles are soft, pour sauce mixture into a large frying pan and add noodles.  Stir the peas into the mixture, and cook, covered, until noddles are pan fried to desired firmness.   Remove pan from heat and sprinkle with the cilantro; serve with the lime wedges, if desired.