Drunken Noodles Pad Kee Mao Food

DRUNKEN NOODLES (PAD KEE MAO)

Steps:

• Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
• Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.
• Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
• Heat your wok until it's close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it's about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
• Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
• After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
• Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
• Add the seared chicken and stir-fry for another 1 to 2 minutes.
• Serve!

DRUNKEN NOODLE / PAD KEE MAO

Steps:

• Bring 2-3 quarts of water to boil then turn off and add the rice noodles to water. Let sit 5-6 minutes then drain and rinse with cold water to stop the noodles from cooking. Set aside.
• Add both oils to wok and heat until you can smell the sesame oil.
• Sauté white onion, bell pepper and white portions of the green onion together until the onions become translucent and begin to brown.
• Add garlic, ginger, and if making the spicy version Chili Garlic Sauce. Sauté for another minute.
• Add chosen meat and let cook till meat is cooked. Add noodles, sauce, bean sprouts and basil then mix thoroughly.
• Move mixture in wok to one side then crack and scramble eggs on the open side until eggs begin to set, then mix everything back together.
• Add tomatoes and the remaining green onion and toss everything together once more.
• Serve immediately.

PAD KEE MAO (DRUNKEN NOODLES)

Steps:

• Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.
• Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.
• Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.
• Meanwhile, combine ginger, garlic, and basil in a small bowl.
• Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.
• Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.
• Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.
• Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.
• Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.