ezRecipe-Zee: Cooking Recipe: How to make Drunkards Noodles And Chicken With Tofu

Drunkards Noodles And Chicken With Tofu - {Gai Pad Ki Mao}

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Date Added:	April 7, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Main Dish, Ethnic, Copy Cat / Restaurant

Ingredients:

6     ounces        Chantaboon rice noodles
1/4   cup           chopped shrimp
1/2   cup           chopped chicken
1/4   cup           firm tofu
1     tablespoon    chopped garlic
1     tablespoon    chopped shallots
                    (small purple or red onions)
1     tablespoon    yellow bean sauce
1     tablespoon    white rice vinegar
1     tablespoon    fish sauce
4     tablespoons   palm sugar
1     tablespoon    lime juice
1     tablespoon    ground red chili
1/4   cup           bean sprouts
1     tablespoon    chopped mixed red and green jalape�o
1                   coriander plant
1     cup           basil leaves
2     bulbs         pickled garlic
                    as a garnish (see below)
3                   red jalape�os - (to 4)
                    === PICKLED GARLIC ===
4     tablespoons   white rice vinegar
1     teaspoon      sugar
4     tablespoons   garlic

Directions: one line for each direction. When saved the lines will be numbered.

Combine the pickled garlic ingredients, and leave to stand overnight.
Soak the noodles in water for about 15 minutes; take about a third of the sen yai and cut the ribbons into short pices (about 2 inches long). The remaining two thirds of the noodles should be plunged into boiling water, and cooked until "toothy" then removed and placed on the serving plate.
If desired the tofu can be marinated in some dark soy to which a couple of sliced chilis are added.
The third of the noodles that have been chopped are fried in hot oil until crispy.
The remaining ingredients, except the pickled garlic, are stir-fried in a medium-hot wok until cooked through (if you want the sauce thickened add a little rice flour) and then poured over the boiled noodles. The fried noodles and the pickled garlic are then added as a garnish.
This recipe yields ?? servings.
Comments: Ki mao dishes in Thailand are widely served as bar snacks in much the same way that Spanish bars serve tapas (and serve to make you thirsty, when used for this purpose).

Rating: ()

Added On: April 7, 2008

* Thai Recipes from ImportFood.com at http://www.importfood.com/recipes.html