We decided to try and cook Pad Kee Mao together tonight. Why? because first of all, cooking together is more fun than cooking alone. I think it is time better spent together than going out to eat in a restaurant. Second, we are living on a budget now and we can't afford to eat out all the time. Last but not least, there is something that is just more satisfying when you eat something you make yourself (that is, of course, assuming you didn't completely ruin the dish).
So after managing to find a decent recipe from allrecipes.com and all the ingredients we needed, off we went into our kitchen (mind you, this recipe we found is probably not the most authentic recipe, but it was close enough.. and it got 4/5 stars, so we thought we'd give it a try).
We bought fresh flat rice noodles, so the time it took to soak it in water was considerably shorter than the dried noodles.
These are the necessary ingredients for our dish:
We used chicken, carrots, serrano peppers and basil. But the dish is pretty versatile; you can add chicken, beef or pork, bell peppers, sprouts..or perhaps tofu for those of you who are vegetarians.
Making the dish was actually quite easy. After soaking the noodles in hot water until softened, we cooked the noodles in the thick soy sauce and garlic and sugar. Then we removed the noodles, cooked the meat and vegetables with more garlic, thick soy sauce, salt, pepper and sugar. We added some regular soy sauce as well.
The whole cooking process didn't take us long, probably about 30-35 minutes total. This is counting the time we spent rinsing and re-cooking the noodles since the first time we put in two tablespoons of sugar instead of two teaspoons. Hey we are amateur chefs here, we were bound to screw up somewhere along the way.
As of the final product? Well, it didn't look quite as good as the ones you order in Thai restaurants:
We probably stirred the noodles too much, they were sort of semi-broken apart by the time we were done cooking. But the taste: it was pretty damn delicious. Not as good as the ones we've had at real Thai restaurants, but good enough for a couple of wannabe chefs who never cooked flat noodles before.
We both practically had two servings each for dinner!
~josie