Thursday, 12 June 2014

Recipe Review: Pad Kee Mao / Drunken Noodles

From Noodle! by MiMi Aye
By: Mr Robot

Ok, so I know the internet stalking now looks all too real, but I've just made this and had quite a lot of wine and couldn't help myself.

Unacountable lack of cocktail umbrella. Sorry.
I've been wanting to cook Drunken Noodles ever since MiMi used them to call me a wally (don't ask) so finally, today, I did it. And I beg of you, make them.

The recipe claims "15 minutes to make, 10 minutes to cook" but if your knife skills are anything like mine that's a big fat lie. And pencil in a good 20 minutes extra faffing around looking for two varieties of soy sauce, wondering whether to deseed chillies (don't), forgetting to separate the noodles with a fork then remembering then trying then having to unpick the jellied mass strand by strand and, finally, negotiating with the cat to stop fighting the Thai Basil please.

Also the 10 minutes to cook is probably true, but MiMi probably has a far bigger wok/pan than you will ever, ever own. In reality it'll take twice that long because you not so much "toss to mix" as delicately coax integration whilst silently pleading with it all not to leap out and combust. 

Don't get me wrong though - it's your (my) own ineptness getting in the way of a recipe that's remarkably simple AND fun AND massively delicious. 


Cook noodles, mix sauce. Fry onion & garlic and then chicken & veg. then - here's the fun bit - make a well in the middle and scramble eggs in. Try not to end up with lots of liquid in the middle at this point: I did, and swore.

Then another well in the middle for sauce and noodles. 

Add other deliciousness and you're about as happy as a Greedybot can be. Mrs R reckons it's the best thing from the book yet - and she's eaten the Vietnamese Pork Patties. 

MiMi's book says it should be fiery hot but that she's moderated it, and I'd go with that: double the chilli and it'll be (I imagine) quite literally incredible.

The anise from Thai / Holy Basil gives a roundness and depth that's nigh-on addictive, eggs make it rich, the sauce is - oh jeez the sauce...

So anyway, first time up I'd give it maybe an hour or a bit more to make.

But it is SO worth it. 

Final point: the recipe claims to feed four, and for once it genuinely does. Or should. There being only two of us, we had 2nds. And then some more. And then we cried because there was none left.

Is this a dynamic stir-fry shot, or someone getting their 5th portion?

(except the tub I hid in the fridge, but don't let on)

If you were hoping to blag a free recipe here you’ll be disappointed – we don’t do that. These cooks need to make a living just like anyone else so if you like the look, buy the book

All images (c) PP Gettins

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