We all really liked this recipe including the kids!! So I don't want to lose it.
Pad Kee Mao 'Drunken noodles' adapted from an Instagram recipe by @woon.heng 🧡
Ingredients (yields 2-3 servings) (NOTE: DOUBLE this recipe for 5 of us including Zoey)
~ 1lb fresh flat rice noodles (separate noodles to loosen them up)
~ 1/2 package sliced fried tofu or pan-fried firm tofu~ 4 cups mixed vegetables, thinly sliced, such as: bell peppers, onions, carrots, Chinese broccoli, regular broccoli, etc.
~ 3 shallots, minced
~ 3 cloves garlic
~ 2 cups packed Thai basil (1/2 bunch)
~ 3 chopped chili (I left this out for kids)
~ 1 teaspoon chili flakes plus more for garnish (I left this out for kids)
~ oil & salt to taste
~ lime juice
🍃Sauce (whisk all in a bowl):
~ 2 tablespoons soy sauce/tamari
~ 2 tablespoons dark soy sauce
~ 4 tablespoons sweet & sour sauce (I found this in a Chinese grocery store, it said it was a japanese dipping sauce)
~ dash of white pepper
1. In a heated pan on high heat with 3 teaspoons of oil, saute vegetables until cooked through. Remove vegetables and set aside with the sliced tofu.
2. Add 3 more teaspoons oil to pan, sauté shallots & garlic until fragrant. Then, add in tofu and vegetables, rice noodles & sauce. Stir-fry continuously so noodles are all coated with sauce.
3. Stir in Thai basil, chili, chili flakes (if using) and toss until well combined. Season to your preference & add splashes of water, if needed. Serve warm with some lime juice.
*If your rice noodles appear hard to separate: place noodles in a microwaveable bowl covered with damp paper towel & heat for 2 mins. This will help soften noodles.
Pad Kee Mao 'Drunken noodles' adapted from an Instagram recipe by @woon.heng 🧡
Ingredients (yields 2-3 servings) (NOTE: DOUBLE this recipe for 5 of us including Zoey)
~ 1lb fresh flat rice noodles (separate noodles to loosen them up)
~ 1/2 package sliced fried tofu or pan-fried firm tofu~ 4 cups mixed vegetables, thinly sliced, such as: bell peppers, onions, carrots, Chinese broccoli, regular broccoli, etc.
~ 3 shallots, minced
~ 3 cloves garlic
~ 2 cups packed Thai basil (1/2 bunch)
~ 3 chopped chili (I left this out for kids)
~ 1 teaspoon chili flakes plus more for garnish (I left this out for kids)
~ oil & salt to taste
~ lime juice
🍃Sauce (whisk all in a bowl):
~ 2 tablespoons soy sauce/tamari
~ 2 tablespoons dark soy sauce
~ 4 tablespoons sweet & sour sauce (I found this in a Chinese grocery store, it said it was a japanese dipping sauce)
~ dash of white pepper
1. In a heated pan on high heat with 3 teaspoons of oil, saute vegetables until cooked through. Remove vegetables and set aside with the sliced tofu.
2. Add 3 more teaspoons oil to pan, sauté shallots & garlic until fragrant. Then, add in tofu and vegetables, rice noodles & sauce. Stir-fry continuously so noodles are all coated with sauce.
3. Stir in Thai basil, chili, chili flakes (if using) and toss until well combined. Season to your preference & add splashes of water, if needed. Serve warm with some lime juice.
*If your rice noodles appear hard to separate: place noodles in a microwaveable bowl covered with damp paper towel & heat for 2 mins. This will help soften noodles.
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