herbiehancock

I've already mentioned my love of/obsession with Thai food in my post on Gai Pad Grapow . In the comments of that post, I mentioned that I wanted to make pad kee mao next, as it was one of Steve's favorite Thai dishes. Turns out it's one of mine too. I crave it now almost as often as any of my other standbys. And tonight was finally the time to give it a shot. As with any stir fry, you want to have everything prepped before you start. Suggestion: put the chicken in the freezer until stiff so you can easily slice it as thinly as you'd like. About halfway through... The noodles get tossed in... And done! EAT. Pad Kee Mao Gai (Drunken Noodles with Chicken) adapted from Epicurious Ingredients 1/4 cup vegetable oil 12 garlic cloves, finely chopped 1/2 large red onion, thinly sliced 2 tablespoons chopped fresh Thai chiles 1 to 1 1/2 pounds boneless, skinless chicken thighs, sliced into thin pieces (about 1" x 1/4") 1/4 cup fish sauce (I used nuoc nam) 1/4 cup b...

To say that I love Thai food is a bit of an understatement. I think I may have actually been born in the wrong country. I only started eating it a couple of years ago, but in that short time I've probably tried a few dozen dishes, all of which I've liked or loved. Also, see this? This is nam pla prik (fish sauce with chiles) aka my Jar of Happiness. It's as standard a condiment on Thai tables as salt is on American ones and I love it so much, I just... I can't. I can't even try to explain it. This little jar holds about 8 ounces of pure, fiery joy that, in my house, will be gone not in a few months, but in a few weeks. Glad I found my local dealer Thai market recently so they can keep me supplied. If you've never made Thai food, perhaps because you think it's difficult to replicate in your own kitchen, may I suggest starting with this recipe? It's simple simple and so astonishingly delicious, it has given me all the confidence I need to try more of ...