Fridays with Frankie D: Volume 1
Guess what? It’s Friday! And have I got a treat for you!
(Is it too early for so many exclamation points?)
As you may or may not know, my wonderful roommate — Frankie D — is a culinary genius. Over the past few months, he’s taken our kitchen by storm and has been whipping up delicious masterpieces… daily. The best part? I get to eat it all.
Don’t be! Because I’ve decided to let Chef Lank take over the blog every Friday for a little feature that I’d like to call:
Today? We’re cooking thai food!
Take it away Frank!
To be honest, I had an irrational aversion to Thai food until very recently. I was always under the impression that most, if not all, Thai dishes incorporated cilantro. Since anyone that knows me well knows that I think cilantro tastes like dish soap, I avoided Thai restaurants at all costs. Two years ago, my sister took me to her favorite Thai spot in Brooklyn to try to sway my opinion of the cuisine. Much to my chagrin, I ordered a Spicy Coconut soup that ended up being a cilantro party with a side of coconut shavings. Needless to say, I officially gave up on Thai.
Thankfully, my tainted idea of Thai food was a complete misconception and, now, I absolutely love all of the distinct flavors and fresh ingredients in Thai dishes. Although I still avoid meals that are made with cilantro, I often crave others like Pad Kee Mao and Pad See Yew (my two personal favorites). Below is my version of Pad Kee Mao — also known as Drunken Noodles — or, as I like to call it, “Ka-Boom, Ya Boom!”
Disclaimer: I am aware that this is an extremely Americanized version of the dish, but I’m okay with that.
Pad Kee Mao / Spicy Drunken Noodles
Also Known As: “Ka-Boom, Ya Boom!”
Prep Time: 15-20 minutes
Cook Time: 20 minutes
Inspiration: Friends craving Thai food
Grocery List: Authentic Thai ingredients from “Bangkok Center Grocery” on Mosco Street in Chinatown
Musical Pairing: “Eric Hutchinson Radio” on Pandora
Wine Pairing: The Beachhouse White by Douglas Green
16 oz wide flat Thai rice noodles
2 lbs thin sliced chicken, cut into chunks
1 whole bulb of garlic, about 10-12 cloves chopped
2 red bell peppers
Large white onion, thinly sliced
Bunch of scallions
2-3 fresh Thai chilies chopped, use 3-4 if you want to sweat
Red pepper flakes
Thai green peppercorns
Fresh Thai basil
2 tbsp rice vinegar
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp Golden Mountain seasoning sauce
1-2 tbsp Thai chili paste
Juice of half a lemon
Brown sugar, optional
Although this seems like a ton of ingredients and way too many sauces, it’s actually a very easy and quick meal to prepare.
1. Set aside the rice noodles in ice water and start a pot of boiling water to cook the noodles later.
2. Slice bell peppers and onions lengthwise and set aside.
3. Cut tomatoes into quarters and set aside.
4. Cut scallions into one inch pieces and set aside.
5. Remove the stems and set the Thai basil leaves aside.
6. Lightly cook chicken in a large sauté pan with red pepper flakes, 1 tbsp of soy sauce, and either EVOO or Macadamia oil. Once done, set chicken aside.
7. In a large Wok, sauté chopped garlic and chopped Thai chilies in about ¼ cup of vegetable oil until the garlic turns pale gold.
8. Add onions and bell peppers.
9. Once vegetables are cooked, add chicken. Boil noodles for 3 minutes in separate pot.
10. Add sauce, noodles, scallions, tomatoes, and green peppercorns. Cook until the tomatoes are soft.
11. Add basil and stir until it is slightly wilted.
12. Serve immediately with some smaller fresh basil on top.
13. OPTIONAL: Top dinner off with a little late night froyo from Love and Yogurt. New York Cheese Cake was the flavor of the night last night.
Keep Calm and Dine On,