working with a few recipes, my friend diane and i made a wildly successful batch of Pad Kee Mao.
2 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoon palm sugar (substitute dark brown sugar if you don’t have palm–it has a strong molasses flavor)
1 tablespoon mirin
1 tablespoon rice vinegar
1 1/2 tablespoon soy sauce
1/2 hot red pepper flakes
Juice of half a lime
1 1/2 cloves of garlic
4 oz. rice noodles (get the square, wide noodles if you can find them)
3 tablespoons peanut oil
large crown of broccoli
1/2 package extra firm tofu (press the tofu to remove extra water–two plates and a wine bottle will do the trick)
1 can baby corn
1/2 cup thai basil
start by soaking your noodles. follow the instructions on the package. we let our soak for about 30 minutes. strain and set aside.
using a wok, precook the tofu once you have pressed it for 30 minutes or so. get it nice and brown on the outside.
while the tofu is cooking prepare the veggies–chop them to your liking. you might also want to include other vegetables like napa cabbage, scallions, etc. avoid the strong flavor of peppers–you want to taste the basil!
heat peanut oil in wok. add shallots, cook until translucent. add broccoli and cook for a few more minutes. add corn until heated, another 2 minutes. add noodles, tofu and sauce all at once. heat through. add basil and mix.
serve and enjoy. this is a flavorful dish and is filling all on its own. we doubled the above recipe, served 3 (one really hungry phil), and had enough leftover for lunch for one the next day.