Thursday, June 01, 2006

Noodle Whore #2: Pad Kee Mow - Thai Beef Chow Fun


My second installment of the Noodle Whore series also brings us a dish from Thailand. The Cantonese have Beef Chow Fun, and so do the Thais. Known as Pad Kee Mow, this dish is similar but calls for Thai basil, chilis, garlic, lime and raw bean sprouts as a garnish. I’ll almost always order this dish at any Thai restaurant. Pad Thai just isn’t for me. Another favorite Thai noodle dish of mine is the Thai Boat Noodle Soup. Mmmmm.

For this recipe, you’ll need beef flank steak, fresh rice flour noodles that come in sheets (Fun), dark soy sauce (aka mushroom soy sauce), Thai soy sauce (or Maggi Sauce), fish sauce, 2 eggs, Thai basil, cilantro, green onions, Thai chilis, garlic, red bell pepper, bean sprouts (garnish), sugar and lime.




Party Time:

(1) Scramble the eggs and fry in the pan. Swirl around till most of it is cooked and set aside. Chop roughly, don’t mince them.

(2) Chop up the noodles into 1.5” x 1.5” squares and separate from each other. Set aside. Make sure your pan is hot and sauté the minced garlic, minced chilis, Thai basil (10-12 leaves) and when ready, add the beef. Add the dark soy sauce (used for color, not so much taste) and stir fry for about 5 minutes. It’s okay if it’s undercooked because you’re going to throw them back in once more. Take it out and set aside.

(3) Next, sauté the onions and red bell peppers for at least 5 minutes, not sweated! Add the beef, garlic, chilis and basil back into the pan and stir fry.

(4) Add 3-4 drops of fish sauce and 8-10 dashes of Maggi sauce (to taste). Finally, use sugar to balance out salinity.

(5) Garnish with raw bean sprouts and squeeze lime over the noodles. That’s it!


Hope you enjoy this. Again, this is a rough recipe. Use your own palate to adjust the taste. I’m an eyeballer and throw in whatever I feel is right. Thanks for reading.

11 comments:

BoLA said...

Hey Dealin! I love the food key. I may take that same idea from you for myself. (If I take the time to arrange it all like that!) Anyhow, looks yummy! Thanks for sharing!

yoony said...

i love pad kee mow! thanks for the recipe. it sounds pretty easy. the pad kee mow at sanamluang is really good.

k said...

Hi Dylan! Like you, I do not like pad thai...probably because of all the peanuts. But I do love me some pad kee mow. what's not to like..noodles with spice?
I've always said, I can live off of noodles. Yum!

eatdrinknbmerry said...

Bola, thanks, I thought it would be an easier way to remember the ingredientss versus listing them out. Also people will know what the hell i'm referring to.

Yoony, pad kee mow is great - tasty with a nice kick of basil. the key is to not overcook the noodles. is sasnamluang in Thai town?

Keri, hello, i don't so much mind the peanuts, the dish has just simply been bastardized. i'll never know what authentic pad thai tastes like. i typically do not like sweet dishes as well. I'm not the only noodle whore in the world haha. thanks for stopping by.

jackt said...

Pad see ew I think is more similar to Beef Chow Fun I think (the dry kind). Kee mow is good. In Thai "Kee Mow" means "drunkard", and "pad" means "stir fry". It's a favorite dish after a night of rabble rousing in Thailand, hence the name.

Yuzu said...

The picture with the ingredients laid out - that rocks hard. :D I love the way you did that.

Hey, I have a question. Where do you get your Thai basil from? I've seen it listed as an ingredient in recipes and wonder, 'Where the heck do I find that stuff?' I personally love basil (it's my favorite herb, followed by cilantro), and I'm curious...how does the taste of Thai basil differ from the regular variety we find at supermarkets? If you can actually describe the taste in a blog...

Okay, that was more than one question.

eatdrinknbmerry said...

Jackt, that's right, Pad See Eew is more in line with Beef Chow Fun. Pad See Eew is a little too sweet for me, that's why I feel that it tastes more like BCF. Thanks for the background behind the names.

Yuzu, thanks. You can get thai basil at any Asian market, except Japanese. They are typically smaller than Italian basil and the stems are purple. I think Thai basil has more of a licorice-scent to it, but when stir fried, the flavors will really turn out differently. Hope that helps.

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Anonymous said...

You forgot to mention in your recipe how and when to cook the fresh noodles! I've been making this dish for years, but usually use the wide dried rice noodles. I would like to try the fresh noodle but haven't found a good description of how best to cook them. Also the fresh tomatoes and Thai basil at the very end of cooking are a wonderful addition.

Candy said...

This recipe is okay, if you want the best Pad Kee Mow got to go to ASIA House by LAX airport..!! That's the bomb!!!!

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