Pad Kee Mao

This fiery hot Thai noodle dish, Pad Kee Mao is also known as Drunken noodles. I'm not too sure why? Perhaps because it really gets your thirst going!

Ingredients
serves 2
200g wide flat rice noodles, dried
200g tofu, cut into bite size chunks
40g Thai basil
2 shallots, thinly sliced
4 large cloves of garlic, finely chopped
6 birds eye chillies, deseeded (or less if you prefer it less hot), finely sliced
1 red pepper, cut into bite sized pieces
4 tbsp sesame oil (or peanut or vegetable)
3 tbsp light soy sauce (or vegan friendly fish sauce alternative)
1½ tbsp dark soy sauce
2 tsp sugar
1 tsp ground black pepper


Method

In a large bowl soak the noodles in boiling water and set aside.

Combine the soy sauces, sugar and pepper into another bowl. 

Over a high temperature heat the oil in a wok (or non-stick pan). Add the tofu and fry for a few minutes, stirring often to stop the tofu from sticking and breaking up. 

Add garlic and chilli and cook for a few seconds before adding the red pepper and the shallots. Continue to fry for a few minutes until the tofu browns.  Add a tablespoon of the soy sauce mix and coat the tofu well. 

Next drain the noodles and add to the pan.  Pour in the remainder of the soy sauce and cook for a few minutes more. Stir well to make sure the noodles are well coated and you do not have any clumps stuck together.  If it seems a bit dry add a few tablespoons of water.

Remove from heat. Add the Thai basil leaves and give it a gentle stir to distribute them around the dish. Serve immediately with beer!