Monday, September 12, 2011

I lied!!!

So, not only did I not lose my Pad Kee Mow recipe, I typed it up and calculated the calories for it. I don't remember doing any of this, but that must have meant I was debating how much of it I could get away with eating in one sitting.

I also don't remember how much of it I did eat, but let's pretend it was a ladylike portion, shall we?

Anyway, Pad Kee Mow is also known as Drunken Noodles, which is obviously the best. name. ever. I've never actually eaten them whilst intoxicated, but apparently that's the thing to do in Thailand, where street vendors sell these deliciously spicy noodles out of food carts at all hours of the day.

The best Drunken Noodles I've ever had are from a little place in San Diego called Saffron, which also, btw, has the best chicken and veggie egg rolls on the planet. I'm hoping to sneak away and grab some next weekend while we're down there...but we're traveling with some non-experimental eaters, so wish me luck. Hopefully I'll be able to blame the fetus-it shouldn't be that much of a stretch, because I crave noodles and Thai constantly these days, and if you add the proximity of Saffron to the mix, my poor body will be going crazy. Mmmm. Now I want egg rolls.

My version adds mushrooms and uses regular rice noodles, instead of the wide flat noodles that are damn near impossible to find.

Pad Kee Mow (Drunken Noodles)
5 oz rice noodles
Canola or peanut oil
1 tbsp soy sauce
1/2 an onion, thinly sliced
2 minced garlic cloves
2 green onions, sliced
1 bell pepper, sliced
8 oz chicken breast, sliced
About 30 basil leaves, sliced
Can straw mushrooms, drained

4 tbsp oyster sauce
2 tbsp rice vinegar
2 tbsp fish sauce
2 tbsp sugar
2 tbsp lime juice
1 tbsp chili paste

Soak noodles in hot water for about 20 minutes until flexible and a little soft.

Stir fry in 2 tsp oil about 2 minutes. Add soy sauce and stir fry another few minutes until just soft. Remove noodles. Heat 1 tsp oil and stir fry onions, garlic and bell pepper for about 3 minutes. Add chicken and stir fry another 5 minutes or until chicken is cooked through. Add mushrooms and basil.

Combine oyster sauce through chili paste, and add mixture to chicken. Let sauce cook down a bit while stir frying constantly. Add noodles back in, and toss well, cooking another 2 minutes or so.

Serve hot.

1128 total calories
4 servings: 282
3 servings: 377
2 servings: 564

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