12:10 AM EST
So f*#king sick of turkey | Pad Kee Mao
According to my highly classified sources, Pad Kee Mao is a Chinese-influenced dish that was made popular by the Chinese people living in Laos and Thailand. There isn’t a drop of alcohol in this dish — the name refers to how much you’ll want to drink to combat the heat. This recipe is adapted from a piece published in Bon Appétit on Sripraphai, my favorite Thai restaurant in NYC.
• 2 14-oz packages rice sticks
• 1/4 cup vegetable oil
• 12 garlic cloves, chopped
• 1/4 cup chopped fresh Thai chiles
• 1 ½ lbs ground chicken
• 1/4 cup fish sauce (nam pla, nước mắm)
• 1/4 cup black soy sauce
• 1/4 cup Golden Mountain sauce or light soy sauce
• 1 tablespoon sugar
• 4 large plum tomatoes, each cut into 6 wedges
• 4 Anaheim chilies or Italian frying peppers, or 2 green bell peppers (about 12 oz total), cut into strips
• 1/2 cup fresh (Thai) basil leaves
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain. Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chilies; sauté 30 seconds. Add chicken and next four ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chilies; toss to coat. Transfer to large platter, sprinkle with basil leaves. Serve with beer!