Pad Kee Mow
Drunkken NoodlesOne of the noodle dishesI’m most famous for was an accident. I was opening a prestigious hotel andrestaurant in Vegas and needed a noodle dish to fill out the menu. I took aclassic Thai drunken noodle and gave it some Chinese technique, and it becamethe most popular dish in the restaurant’s history. Thai Basil is the key tothis dish, but feel free to use Italian basil if you can’t find the Thai.
Ingrediënten
Sauce
- 2 tbsp 30 ml sweet soy sauce
- 1 tbsp 15 ml oyster sauce
- 1½ tbsp 22 ml fish sauce
- 1 tbsp 15 g white sugar
- 1 tsp Thai sriracha
- 1 tsp minced garlic
- 6 –8 Thai basil leaves cut into a fine chiffonade
Noodles
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 2 –3 cloves garlic minced
- 2 eggs
- 1 –2 serrano chilies thinly sliced
- 6 –8 large shrimp peeled and deveined
- ½ medium white onion sliced
- 4 cups 480 g fresh rice noodles (store-bought or homemade from here), separated
- 1 cup 25 g Thai basil leaves, loosely packed
- ½ cup 75 g grape tomatoes, halved
Instructies
- Combine the sauce ingredients in a small bowl and set it aside.
- In a large skillet, heat the oil over high heat.
- When you see a wisp of white smoke, add the garlic and sauté until it’s light brown.
- Add the eggs and serrano chilies and lightly scramble the eggs until they’re barely set, about 1 minute.
- Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
- Add the fresh rice noodles and reserved sauce and toss to combine for about 3 minutes.
- Don’t be scared to scrape the bits off the bottom before they burn.
- Cook for 1 minute, until the noodles are cooked and coated well in the sauce.
- Finish by tossing in the basil and grape tomatoes, allowing them to lend their flavors.
- Cook for an additional minute and serve hot.
