Drunken Noodles (Pad Ki Mow) (recipe)

[Guest guest]

> Drunken Noodles (Pad Ki Mow)

 

What makes them drunken? They sound yummy, btw...

[Guest guest]

This sounds so wonderful, Susie. I need to go to the Asian market and grab

these noodels and do this sucker up. Perhaps some Tsingtao beer would go

well with it.

 

I'm not going to be able to get this dang recipe out of my head until I make

it, lol.

 

On 7/16/05, artichoke72xwrote:

>

> i made this very easy dish for my family while i was

> in texas and everyone loved it. i made a few changes

> (aside from doubling the recipe): i added some

> rehydrated and chopped shiitake mushrooms at the same

> time i added the onions and peppers. i left out the

> kaffir lime leaves because i wasn't able to find them.

> i wasn't able to find broad flat rice noodles, so i

> used the widest rice noodles i could find at the asian

> market (chantaboon, i think).

> i served the drunken noodles with fresh bean sprouts,

> chopped peanuts, thai basil, culantro, cilantro, fried

> garlic, and sliced thai chiles and let everyone add

> those toppings to their liking.

>

> Drunken Noodles (Pad Ki Mow)

>

> 2 tablespoons vegetable oil

> 1 clove garlic (minced)

> 2 small red or green chiles

> 4 ounces Sen Yai noodles (broad flat rice noodles)

> 1 small onion, diced

> 1 medium tomato, diced

> 4 kaffir lime leaves

> 6 sweet basil leaves (thai basil)

> 1 teaspoon dark soy sauce

> 2 tablespoons light soy sauce

> 1/2 teaspoon granulated sugar

> 1 small sweet red or green pepper, diced

>

> In a wok or skillet, heat the oil until a light haze

> appears. Add the garlic and chiles, and fry until the

> garlic is golden brown. Add the noodles, stir; add

> the remaining ingredients and stir well until the

> peppers begin to cook but are still al dente.

>

> Turn onto a platter and serve.

>

> Makes 2 servings.

>

>