My second installment of the Noodle Whore series also brings us a dish from Thailand. The Cantonese have Beef Chow Fun, and so do the Thais. Known as Pad Kee Mow, this dish is similar but calls for Thai basil, chilis, garlic, lime and raw bean sprouts as a garnish. I’ll almost always order this dish at any Thai restaurant. Pad Thai just isn’t for me. Another favorite Thai noodle dish of mine is the Thai Boat Noodle Soup. Mmmmm.
For this recipe, you’ll need beef flank steak, fresh rice flour noodles that come in sheets (Fun), dark soy sauce (aka mushroom soy sauce), Thai soy sauce (or Maggi Sauce), fish sauce, 2 eggs, Thai basil, cilantro, green onions, Thai chilis, garlic, red bell pepper, bean sprouts (garnish), sugar and lime.
Party Time:
(1) Scramble the eggs and fry in the pan. Swirl around till most of it is cooked and set aside. Chop roughly, don’t mince them.
(2) Chop up the noodles into 1.5” x 1.5” squares and separate from each other. Set aside. Make sure your pan is hot and sauté the minced garlic, minced chilis, Thai basil (10-12 leaves) and when ready, add the beef. Add the dark soy sauce (used for color, not so much taste) and stir fry for about 5 minutes. It’s okay if it’s undercooked because you’re going to throw them back in once more. Take it out and set aside.
(3) Next, sauté the onions and red bell peppers for at least 5 minutes, not sweated! Add the beef, garlic, chilis and basil back into the pan and stir fry.
(4) Add 3-4 drops of fish sauce and 8-10 dashes of Maggi sauce (to taste). Finally, use sugar to balance out salinity.
(5) Garnish with raw bean sprouts and squeeze lime over the noodles. That’s it!
Hope you enjoy this. Again, this is a rough recipe. Use your own palate to adjust the taste. I’m an eyeballer and throw in whatever I feel is right. Thanks for reading.
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