i have a treat for you all! this week i’ve got a recipe made by my boyfriend, jeff! he’s a devoted lover of anything spicy, which usually doesn’t mesh well with my taste buds – i’m very sensitive to spicy food. but since i’ve known him he’s helped me build up a tolerance to some mildly spicy dishes. what can i say? i grew up on polish and italian food. spicy sausage was as far as i’d go up until a few years ago.
lately jeff’s been on a thai food kick, specifically drunken noodles (pad kee mao). he tried out a few variations until he found a combination he liked. and he toned the spice factor WAY down for me. (the first incarnation he cooked had TWELVE thai chiles in it, and he downright TOLD me NOT to eat it.) so this recipe below is for those of us with sensitive palettes. feel free to add more thai chiles based on how spicy you like your food, though even jeff recommends not adding twelve thai chiles. ;)
jeff’s drunken noodles: (adapted from epicurious, makes 4-6 servings)
- 2 14-ounce packages of 1/4-inch-wide flat rice noodles
- 1/4 cup hot pepper infused olive oil (we did this ourselves a while ago- you can just use regular olive oil)
- 12 garlic cloves, chopped
- 1 thai chile
- 1/2 pound beef bottom round, cut into strips
- 1/4 cup fish sauce (nam pla or nuoc nam)
- 1/4 cup soy sauce
- 1/4 cup golden mountain sauce (might also be called thai sauce)
- 1 tablespoon sugar
- 4 large plum tomatoes, each cut into 6 wedges
- 1 cubanelle pepper or 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1/2 cup romaine or basil leaves
- medium pot
- large wok
- wooden spoon
1. cook the noodles in a pot of boiling water until tender but firm, stirring frequently. drain.
2. with all your ingredients prepared and ready to go, heat oil over medium heat.
3. add garlic and thai chile(s) and sauté for 30 seconds, until fragrant. add beef, all three sauces and sugar and sauté until the beef is cooked through, about 5 minutes. add cooked noodles, tomatoes and peppers until just warmed.
4. on individual plates, lay down a bed of romaine or basil. transfer individual servings of the mixture on top of the bed of greens and serve.