Saturday, February 28, 2009

Pad Kee Mao

  1. Flat Rice Noodles
  2. Tofu - about 15-20 cubes
  3. Potatoes - 2 nos.
  4. Green Pepper - 1 no.
  5. Carrot - 1 no.
  6. Beans - 1/4 lbs
  7. Baby Corn - 1/4 lbs
  8. Green Peas - 1/2 cup
  9. Basil Leaves - 6
  10. Onion - 1 no.
  11. Thai Green Chilli - 4 nos. (add more if you can handle the spice)
  12. Garlic - 6 cloves
  13. Soy Sauce - 4 tbsp (use Low Sodium)
  14. Sweet & Sour sauce - 2 tbsp
  15. Chilli sauce - 1 tbsp
  16. Salt - To Taste
  17. Oil - 4 tbsp (I use Extra Virgin Olive Oil)

  1. Boil the flat rice noodles with salt and little bit of oil so that it doesn't stick together. Also, boil/steam all of the julienne cut vegetables to your preferred consistency.
  2. Sauté the tofu in Oil for sometime so that it doesn't separate when you mix it with the noodles
  3. Add julienne cut onions, garlic, thai green chillis to the above tofu after your tofu turns golden brown
  4. When this is all properly Sautéd, add the boiled/steamed vegetables along with the boiled flat rice noodles
  5. Now, add the Soy, Sweet & Sour & Chilli Sauces to the mixture. You can add more Soy sauce to enhance taste and try to use Low Sodium version of the Soy Sauce. There is absolutely no difference in taste and your Pad Kee Mao will be less salty (unlike the ones you might have eaten in your Chinese take-out) & more healthier!
  6. Now, add finely chopped fresh basil leaves and mix it together with the flat rice noodles
  7. You can be a little generous with the oil if you think the noodles is a little too dry, after all, you won't be making this every single day and you can walk an extra mile to burn off this fat (or) wash it down with hot green tea.
  8. That's it! Enjoy your Pad Kee Mao!
PS: I love to add steamed Broccoli on my Pad Kee Mao, but since the Missus hates the smell of Broccoli, I resigned myself from using it. If you like it, go for it, it'll be heavenly.

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