Yes, another photo post. I think, by now it is obvious that I downloaded a bunch of photos from my camera to the PC. You see, every time I wanted to put something up here, I would diligently take a pic and forget about it. Until yesterday. When my excitement about curtains won over my laziness in a photo finish race and the photos finally got to see a world outside the camera.
Thai food is one of my all time favourites. I love the way the blend spicy chillies with sweet basil and how it ends up being such a flavorful and fragrant dish. The more thai I ate, the more I wanted to cook Thai food at home. After several failed attempts and near death experiences for K, I present to you the Pad-Kee-Maw or Spicy Chow Fun.
Chow Fun or flat rice noodles (available in any oriental store)
Vegetables you like (mushrooms, brocolli, carrots, etc )
Compulsory veggies – Onions, bell peppers
Ginger (or galangal if you can get your hands on it)
Green chillies (depending on how spicy you want it)
Fried Tofu (buy readymade fried tofu or just fry firm tofu at home )
Soy sauce – 2 tbsp
Oyster sauce or for vegetarians – aged mushroom flavored sauce – 2tbsp
Vinegar – 1 tbsp
Get all your veggies chopped up and put them aside. I usually go with more chunkier cuts for this dish so that you can get hold of your veggies in the chowfun with ease. Now, with the garlic, ginger and chillies, the best way to get the maximum flavor is to slightly chop them and then crush them using a pestel.
Seperate your basil from the stalk and slightly bruise the leaves.
Now, the chow fun, you can either buy the fresh made one which is soft and can be used directly, or if you bought the dried one, then cook them like you usually cook noodles. Drain them and wash them with cold water and put them aside.
In a heated pan, pour some cooking oil. Add some sesame see oil for extra flavor. Keep the heat on the higher range. Once the oil is sufficiently hot, add the crushed ginger, garlic and chillies. Then add the onions, bell peppers, all the other veggies and tofu and sautee them for about 3 minutes.
Now, add the soy sauce, mushroom sauce and vinegar. Also add a tea spoon of sugar for the classic sweet-hot flavor. Add the chowfun and give it a stir so that the noodles are covered int the sauce. Cook them for about 2 minutes on high flame. At last, add the bruised basil and tada!! you have the pad-kee-maw that your favourite restaurant serves.
To make a more healthier version of this dish, I just increase my veggie to noodle ratio. And if you want to make the thai fried rice, just replace the noodles with boiled jasmine rice.
Entry filed under: Random Banter.