Kai Pad Ki Mao (drunkards Noodles And Chic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Thai | Poultry | 4 | Servings |
INGREDIENTS
| 6 | oz | Wide rice ribbon noodles |
| sen yai | ||
| 1/4 | c | Chopped shrimp |
| 1/2 | c | Chopped chicken |
| 1/4 | c | Firm tofu, cut into small |
| cubes | ||
| 1 | T | Chopped garlic |
| 1 | T | Chopped shallots, purple |
| onions | ||
| 1 | T | Yellow bean sauce |
| 1 | T | White, rice vinegar |
| 1 | T | Fish sauce |
| 4 | T | Palm sugar |
| 1 | T | Lime juice |
| 1 | T | Prik phom, ground red |
| chillies | ||
| 1/4 | c | Bean sprouts |
| 1 | T | Chopped mixed red and green |
| prik chi fa Jalapenos | ||
| 1 | Coriander plant, chopped | |
| 1 | c | Bai gaprao, holy basil |
| leaves | ||
| 2 | Bulbs pickled garlic, thinly | |
| sliced garnish | ||
| 3 | up to | |
| 4 | Red Jalapenos, julienned | |
| garnish |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 17:59:21 -0500 From: The Meades <kmeade@ids2.idsonline.com> (by way of From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> There are a number of lines of thought about ki mao dishes in Thailand. They are widely served as bar snacks, in much the same way that Spanish bars serve tapas (and serve to make you thirsty, when used for this purpose). Other dishes described in this way are eaten as a stomach liner before embarking on a serious nights drinking. Other such dishes are served by the patient wife of the wandering husband who crawls back hung over in the middle of the night only to realize that he has to get up for work before 5 the following morning! I hadn't heard of a noodle "ki mao" dish, but when I discussed it with my wife, she came up with the following. As is often the case it could equally well be prepared with beef or pork. Soak the noodles in water for about 15 minutes; take about a third of the sen yai and cut the ribbons into short pieces (about 2" long). The remaining two-thirds of the noodles should be plunged into boiling water, and cooked until "toothy" then removed and placed on the serving plate. If desired the tofu can be marinated in some dark soy to which a couple of sliced chillies are added. The third of the noodles that have been chopped are fried in hot oil until crispy. The remaining ingredients, except the pickled garlic, are stir fried in a medium hot wok until cooked through (if you want the sauce thickened add a little rice flour or corn starch) and then poured over the boiled noodles. The fried noodles and the pickled garlic are then added as a garnish. CHILE-HEADS DIGEST V2 #250 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 1750mg
Potassium: 334mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 1.8g
Protein: 6.4g