This dish known as pad kee mao , in Thailand has the perfect balace of Thai flaqvors . sweet , sour , salty and spicy. You do need fresh rice noodles , also known as kway teow , for this dish . Floow these easy steps and you are in for a real treat.
1 lb fresh rice noodles (kway Teow)
3 tbs peanut oil
4 garlic cloves , minced
2 large shallots , sliced
1 fresh red chili , sliced
8 oz large shrimp , peeled and deveined
8 oz squid , cut into rings
3 tbs fish sauce or to taste
3 tbs sweet soy sauce
1/8 tsp freshly ground white pepper
1 tsp roasted chili paste
1 cup firmly packed fresh Asian basil leaves.
Gently seperate the rice noodles into individual strands , as they are quite sticky , set aside.
Heat a wok over medium heat for 40 seconds and then add oil around the perimeter of the wok so that it coats the sides and bottom. when the surface shimmers slightly , about 30 seconds , and the garlic , shallots , and chile and cook , stirring constantly , until the garlic appeas golden brown and fragrant….., 3 to 4 minutes. The chili should have transferred some of its natural red color to the oil by now. Add the shrimp and cook, stirring , about 2 minutes. Add the squid and cook about 1 minute.
Add the noodles , fish sauce , sweet soy sauce , white pepper and roasted chili paste. Raise the heat to medium high and cook , spreading the noodles evenly, around the wok and placing the seafood over the noodles to avoid over cooking, until all the liquid has been absorbed by the noodles , 2 to 3 minutes. Taste and adjust the seasoning with fish sauce for desired saltiness.
Toss in the basil leaves and cook for 30 seconds until the basil is wilted. Serve immediately.
Filed under: asian, Seafood, Thai, Uncategorized Tagged: | Christina Arokiasamy, Fresh rice noodles with seafood and basil, Thai
