Pad Kee Mao

Headcook
June 8, 2014

1 cup wide flat rice noodles softened with boiling water
1 cup meat
1/2 tsp corn starch if marinating meat
1 T garlic chopped
Jalapeno pepper diced
Red pepper strips
Onion sliced thin
Tomato cut into wedges
Basil chiffonade
2 eggs
Chopped peanuts
Soy or oyster sauce for marinade

SAUCE
3 T fish sauce
2 T oyster
6 T soy sauce
3 T molasses
3 T sugar
Mix well

If marinading meat, dust meat with starch and then coat with soy or oyster.
2 T oil added to wok until smoking
Add garlic
Add onion
Add jalapeno
Add pepper
Add meat and cook to 50%
Add tomato and watch to release juice
Add noodles
Add sauce
Push noodles to one side and add a little oil. Crack eggs and wait 25 seconds. Fold into noodles.
Turn off heat.
Add basil.
Add nuts.

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