today on hot thai kitchen we are making pad kee mao Sawadee ka welcome to hot thai kitchen today we're
making a really spicy dish called pop chemo and it's often written in Thai restaurant menus in
English as drunken noodles which is a little bit of a mistranslation so let's talk about the name
Pad means to stir-fry and kee mao means a drunkard so really it's not the noodles
at strong puts person's eating it that's drunk there's a couple of stories behind why the name
is called pad kee mao and one that's probably more true is that because it's so spicy drunk
people like to eat it because it helps sober them up there's an there's another story but
I'll post that on Facebook so let's get started let's start with the sauce so there's a lot of
similarities between this dish and Pad see ew which already posted that video up so
the sauce is actually the thing but also today show you a vegetarian variation of that as well
so we'll start with 1/4 cup of oyster sauce any brand will do so that's that and then I'm going
to put 2 tablespoons of light soy sauce and I'm using healthy boyfriend which is a Thai
friend mushroom soy sauce it doesn't have to be mushroom soy sauce but any sort of light
soy sauce will do if you can find the Thai one will be great so 2 tablespoons of that
and then one tablespoon of Maddy you can also use golden mountain sauce which is another another
brand of a similar thing that's really good on eggs for breakfast too by the way so one
tablespoon of fat and then to these two teaspoons of fish sauce and then this a good whisk now for
vegetarians so we're going to take out moister sauce and we're going to take out fish sauce
so what you're going to do is we're going to do quarter cup of light soy sauce and then two
tablespoons of Maggi or golden mountain sauce so that's a ratio of 2 to 1 so that's revival
here okay and this makes a little bit more than three servings you can make extra and keep it in
the fridge and use it as a base stir fry sauce for absolutely any stir-fry you want and later
on I won't add it here we're also going to use black soy sauce is higher black soy sauce it's
not super salty it's actually a little bit sweet it's got some molasses in the mix as
well it's primarily just for color so you can use other kinds of dark soy sauce but if it's
saltier just make use less of it and we'll add this when we're cooking all right so let's work
with our noodles today we're going to use fresh rice noodles but I'm going to use these noodle
sheets instead in my Pepsi video I've already shown you how to work with pre-cut rice noodles
so if that's what you're working for you can watch that video for how to make it but these
are great because you can determine how the width of your noodles which is awesome so it
comes like this and you want to work with this the day you get it because when you put it in
the fridge like this it will stick together and it will Harden and become brittle and it becomes
really difficult to work with so you want to work with it when it's fresh and soft Bible
so first what you want to do is cut this in half now this one I wish I had a bigger cutting board
and and then you're going to let's put that here pry them apart from each other oh look at that
let's cut this one more time
and then
I'm gonna just loosely put them on top of each other like that do the same with the other half
and I don't put them exactly line them up exactly because loosely kind of offset each
other like this makes easier for me to pull them apart afterwards and this is when a knife with a
long blade comes in handy and I'm just going to go and cut it into about one inch thick now this
is also what I want to say if you're going to need to refrigerate this for later use refrigerate it
in this stage so you know line them up so they're a little bit offset of each other put in a fridge
flat in a sheet pan and then cut them with that you are ready to use them from the fridge and they
won't stick to each other as much because you've already pulled them apart so I like them fatter
than the ones that they sell pre-cut because it's just more satisfying that way and then it's just
going to pull them apart see it's really easy to pull apart just like that the hairs are noodles
that I've pulled apart so it just put in a bolt just like this into a pile and then once you start
cooking that they'll come apart easily okay so that's our noodles next we're going to prep our
vegetables this part is quite similar to the patio towel recipe actually the Thai basil stir-fried
chicken I think right dq5 on the chicken for three to four cloves of garlic into the mortar
and pestle and then I'm going to use two Thai chilies these are really spicy of course you
can adjust this to however you want and I'm also going to open one pretty fat which is you can use
any mild red chilli you want this not very spicy I'm only adding this primarily for color so I'm
just going to roughly cut this and then at that to our Bowl are more and then just going to pound it
into a rough paste okay so that's done now you still want the garlic to be in pieces you don't
want to liquefy it but what you want is for the chiles to be completely broken up now you could
potentially chop this but there's a reason why I'm pounding it is preferred and it's the chili if you
chop the chilies you end up with chunks which will then when you eat it it'll be really really spicy
and then the next bite won't be a spicy when you candid you really mush everything and allow the
spiciness to distribute evenly into the dish and so what you end up with is the seeds and the inner
lining of the chili will be all motioned that's a spicy part and then you get the skin of the chili
that's still in pieces like you see here the skin of the preak Chifa the Thai chili is completely
gone now the skin of the Chili's not not actually that stretchy here okay so that's what you want
we'll set that aside and then other vegetables pack Kamala's I should be really liberal as far
as what kind of vegetables you can put it maybe who are seems to come up quite often so that's
what I'm going to use today I've got five pieces of baby corn and how I like to cut it is one's on
a bias to get the thinner part out and then half the fat bit okay just like that and then I've also
got green vegetables this is a younger Chinese broccoli two stalks cut into 1 1 inch pieces you
can use string beans you want new snow peas any sort of green vegetables to make it look nice
to be good so that's that and then finally the most important ingredient the ingredient that
defines patty melt is holy basil poor basil looks this this is the white variety there's white and
red kind if you cannot find holy basil you can substitute Thai basil but what I actually find
to work even better than Thai basil is good old Italian basil that you find at the store
Thai restaurants will mostly use Thai basil just because it's Thai but that's the important thing
about substituting ingredients just because the two ingredients are of the same culture doesn't
necessarily mean they're better substitute you want to look for something that smells the closest
so Italian basil works quite well so I've got about a half a cup a little bit more than half a
cup when it's kind of hard to measure leaves about this much and and then we're ready to go to the so
oh and another one I am foregoing protein today in celebration of all my vegetarian fans but if
you want you can add four ounces of any protein you like cut into bite-size pieces so we're going
to start cooking out got just a little bit of oil on my pan here just to coat the bottom side and
you can you you can do this in a wok if you want I do it in a nonstick pan works really well because
these noodles do tend to stick to the pan a lot of walks of the eats and restaurants are iron and
there they've been so well seasoned up there quite nonstick so just gonna cook this until the last
little bit of with a small little bit of garlic starting to turn color and then as soon as the
garlic starts to turn color if you're using meat that's when you're going to add your meat okay but
now I'm not using any meat today so we're going to go straight in with the vegetables now okay
that's ready if you're adding meat once your meat is half way done then add your vegetables
and just took it real quickly just to we'll get if you have high BTU
so this is a great fit for okay and we're going to go with the noodle that is eight
ounces of noodles by the way and then the cloth two tablespoons of the sauce a
teaspoon and a half of sugar
and the noodles will start to release themselves after a while the liquid in the sauce will
actually help the noodles spread out and then this is when we add our black soy sauce about
a teaspoon or so and because it's not too salty you can actually be quite generous with it if you
like it really dark okay and that's pretty much it and we're just going to wait until all the
liquid is going to cook let us this flip it every once in a while as soon as the positives or then
oh if you want to add black pepper or white pepper to it as well
what's important here is as you can see all went very quickly you need to have all the
ingredients ready to go is one of those things where it moves so fast if you're spending your
time looking for where'd I put this with that you're probably burn it okay that's done it's
all dry going to turn this off and then ask the basil and the reason why turn off the heat before
at the basil is because such a delicate earth will lose its flavor if it's cooked for too long so you
want to just use a residual heat of the dish to wilt the basil so that you can maximize plus you
so you can maximize the Mojave aroma so that's done we're going to play it we move over there
tongs are great for playing noodles
later dancing time so I don't know if I mentioned but eight ounces of noodles is what we have here
for quite a big serving for one person This Is It this is our patty Mel and for the written recipe
I'm going forces on my website - cries education calm is brand-new so all my videos are out there
there's also called tutorial videos and you can check out for our shortest needles and
that's all appreciate thanks for tuning in and I'll see you next time for your next position