Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslake, IL
This is my official entry in the just one bite throwdown.
Got a hankering for some Pad Kee Mao (also known as spicy drunken noodles)
This is a dish I have fought for years to figure out. Its simple, but can be very difficult to get just right. I think I've finally got it figured out. Any Thai experts out there with advice, please fire away.
Started out with doing all my prep work. Once you start cooking, you gotta be ready to roll..
Had about 1.5lbs of Skirt Steak. Juiced a lime on it, hit it with some Salt, peppa, and chipotle powder. Let it sit and get happy for an hour or 2. Really simple, really good. The noodles will have enough going on here..
Thai Chilis
Lots o garlic
Ok, all my prep is done.. That's red bells and onions in the back, Thai Holy basil on the right, Tomatoes in the middle.
The sauce recipe I used is as follows -
3 Tbs Oyster Sauce
2 tea Dark soy
1 Tbs Golden Mountain Seasoning Sauce
2 Tbs Fish Sauce
1 Tbs Sugar
ok, time to cook... Skirt went on the screaming hot grill - 3 min a side
Done
While that rested, I made the pad kee mao
Low heat, cook chilis and garlic till aromatic and garlic starts to change color
Add Onions and Bells
Remove everything from the pan, crank up the heat to High high high. Then add wide rice noodles. (DO NOT BOIL rice noodles. Just soak them in luke warm water for 30 minutes prior to cooking. Trust me)
After noodles get a little char on them, go ahead and shut off the burner, add some sauce, then your onions and peppers back in. As the pan starts to cool, add your tomatoes, then some bean sprouts, then finally the holy basil.
I cut some smaller pieces of steak and mixed them in with the noodles, but saved the good stuff for the top
Oh man We love love love this meal. Spicy, savory, a little salty a little sweet. Just dynamite and so complex.
Please use the photo below as my entry
Got a hankering for some Pad Kee Mao (also known as spicy drunken noodles)
This is a dish I have fought for years to figure out. Its simple, but can be very difficult to get just right. I think I've finally got it figured out. Any Thai experts out there with advice, please fire away.
Started out with doing all my prep work. Once you start cooking, you gotta be ready to roll..
Had about 1.5lbs of Skirt Steak. Juiced a lime on it, hit it with some Salt, peppa, and chipotle powder. Let it sit and get happy for an hour or 2. Really simple, really good. The noodles will have enough going on here..
Thai Chilis
Lots o garlic
Ok, all my prep is done.. That's red bells and onions in the back, Thai Holy basil on the right, Tomatoes in the middle.
The sauce recipe I used is as follows -
3 Tbs Oyster Sauce
2 tea Dark soy
1 Tbs Golden Mountain Seasoning Sauce
2 Tbs Fish Sauce
1 Tbs Sugar
ok, time to cook... Skirt went on the screaming hot grill - 3 min a side
Done
While that rested, I made the pad kee mao
Low heat, cook chilis and garlic till aromatic and garlic starts to change color
Add Onions and Bells
Remove everything from the pan, crank up the heat to High high high. Then add wide rice noodles. (DO NOT BOIL rice noodles. Just soak them in luke warm water for 30 minutes prior to cooking. Trust me)
After noodles get a little char on them, go ahead and shut off the burner, add some sauce, then your onions and peppers back in. As the pan starts to cool, add your tomatoes, then some bean sprouts, then finally the holy basil.
I cut some smaller pieces of steak and mixed them in with the noodles, but saved the good stuff for the top
Oh man We love love love this meal. Spicy, savory, a little salty a little sweet. Just dynamite and so complex.
Please use the photo below as my entry
