Pad Mee Phet - Korat
Thai Hot Noodles Korat Style
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Thai Table Condiments Nam pla prik
Put two thirds of a cup of sliced/chopped Thai chili peppers in a 1 pint jar, and fill with fish sauce - nam pla. Seal and keep for a week before using.
Prik dong
Put two thirds of a cup of sliced/chopped prik chee-fa or jalapeno peppers in a 1 pint jar, and fill with white rice vinegar.
Prik si-eu wan
Put two thirds of a cup of sliced/chopped prik chee-fa or jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce - see eu dam.
Gratium dong
Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of sea salt and half a teaspoon of MSG (optional but recommended) and topped up with white rice vinegar.
Khing ki mao
Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce - nam pla.
Ingredients - pad mee
1 cup of medium rice noodles
half a cup of green vegetables (long beans, Broccoli)
half a cup of prik chee-fa or jalapeņo peppers.
If you prefer a mild version, use Prik Yuak or green bell pepper instead of jalapeno
one large egg,
Garnish
tamarind sauce and sugar, and chillies, coriander leaves and a sliced cucumber
Method
1. Place the noodles in room-temperature water to soak for about 15 minutes.
1. Put two tablespoons of the liquid from each of the five condiments listed above, together with two tablespoons of tamarind sauce, in a small saucepan and simmer to reduce it to half its volume.
2. stir a teaspoon of the fish sauce from the nam pla prik into the egg, and beat it lightly.
3. in a wok, stir fry the noodles until they are just "toothy" in texture.
4. add the vegetables and chilies, and stir-fry for 2 mins
5. add the sauce, turn the heat up as high as possible, and when the sauce has come to a vigorous boil, gently drizzle the egg into the mix, which will cook it. Serve immediately, with the listed condiments, together with sugar and Thai ground chili, and decorate with the garnishes. |
