Pad-Kee-Mao Udon or Drunken Noodles

For some of you who love eating Thai food, I bet you might have already tried this notorious Thai dish – Drunken noodle – which usually made with fresh wide rice noodle – and you might be wondering why this noodle dish is drunk!

There was a story of this dish from Thai folklore I grew up hearing that this dish was created by the drunken man to cure his hangover! Therefore, Kee-Mao is one who appears to be toxicated from alcohol all the times! Brilliant! This fantastic idea came from the drunken man. I love it!

I love spicy food and you already know it! I think the hangover can be cured just by taking a bite into hot chili, that’ll do. I’ve tried and it really worked (for me, btw!). And if biting into chili won’t make you jump ups and downs and sweating out the toxic alcohol, I don’t know what will.

Anyway, this dish is one of my favorite dishes that I usually order when I go to Thai restaurants, along with a big glass of Thai ice coffee (oh yeah, you definitely need it).

This dish is usually made with fresh wide rice noodles the same kind using for making Pad-See-Ew, but somehow this kind of fresh noodles are really oily and messy to work with and for those who never cook with wide rice noodles before might not impress with them. However, other kinds of noodles work well also, especially spaghetti. Yes, you heard me right, spaghetti!

This time, I used Japanese Udon noodles which came out pretty awesome because of the chewy texture of Udon noodles that made this dish so mouthful and tasty at the same time. In my opinion, whatever noodles you use for this dish, they have to be cooked just to al dante with the chewy texture and so the noodles do not become too soggy afterward.

For the protein and veggies, I’d say, use any combination of veggies and meat that you like, even tofu! Remember, the sky’s the limit! Have fun, but don’t forget the chilies though, otherwise the Kee Mao would be really upset!    (^0^)

What you need: Serve 2

7 oz Udon noodles /1 small package
1 cup ground pork (or chicken, turkey, beef, etc.)
12 oz (8 medium size) shrimp, cleaned and deveined
2 medium jalapeno or green Serrano chllies , sliced
4-5 small Thai bird chilies, smashed, crushed, or sliced
3 cloves minced garlic
1/4 cup thinly sliced onion
1/4 cup thinly sliced red bell pepper
1/2 cup broccoli florets
1/2 cup Thai Holy basil leaves
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tsp sugar
Ground white pepper
3 tbsp vegetable or canola oil 

How to:

- bring water to boil in a medium pan to cook Udon noodle, according to the package, drain and set aside
- heat the oil in the large skillet or sauté pan over medium-high heat. When the oil is hot, add garlic and fry for a few seconds or until fragrant.
- add ground pork, stir to cook through
- add shrimp, stir to cook through
- add jalapeno, Thai chili, onion, , red bell pepper and stir for a few times

- add broccoli florets, Udon noodle dark soy sauce, light soy sauce, sugar, and stir to mix well
- add Thai holy basil leaves and ground white pepper, turn off the heat and serve immediately.

Enjoy!

J

Peach and G-Yo Pops

I guess summer isn’t over yet even though it has been cooling down a little, but the hot steaming streak is still lingering around. This is such a perfect excuse for me to make some refreshing popsicles with summer fruit like peaches I got from farmer market last time. And the best part, I mix the peach puree with nonfat Greek yogurt that gives the pops the very tangy, creamy, yummy and healthy-licious! So, don’t let the summer goes by without some of this cool pops. You still have times! 

What you need:

2 cups chopped fresh peaches (2-3 medium size)
1 cup plain nonfat Greek yogurt
1/4 cup simple syrup (equal parts of water and sugar)
1 tbsp fresh squeeze lemon juice
Tiny bit of salt


- Puree all ingredients in a blender until smooth.
- Pour into 8/2-oz popsicle molds and freeze them for 20 minutes, then insert wooden popsicle sticks and freeze them overnight.

Enjoy!

J

Summer Fruit Salad with Orange-Honey-Basil Dressing

On Saturday, the hubby and I went to farmer market in Pasadena, and I was like a little kid in a candy store. There were so many beautiful summer fruit like white and yellow peaches, red and green plums, yellow and white nectarines, and berries that tasted so juicy and sweet from the vendor’s samples (my favorite part and I tried them all!) I would have bought them all if the hubby didn’t stop me first!

 


So, I brought home a few of everything…well, almost everything…I told you the hubby stopped me from doing that!!!! But it’s okay. I can go back next Saturday. 

 


This time I whipped up simple sweet dressing combining fresh squeeze orange juice, honey, and chopped fresh basil for a hint of dazzling summer. Poured it over the fresh cut fruit and chilled in the refrigerator for 10 minutes. It’s as simple as that! 

 

Ahhh.…I just love summer! 

What you need: (mix any of your favorite summer fruit)

1 large (1 cup) yellow peach, chopped and seeded
1 large (1 cup) red plum, chopped and seeded
1 cup chopped strawberries
1 kiwi, chopped
2 medium oranges, cut into segments (and squeezed the juice for 1/4 cup for the dressing) 

Orange-Honey-Basil dressing:

1/4 cup fresh squeeze orange juice
1 tbsp Honey
5 leaves fresh basil, finely chopped 

- For the dressing, whisk together orange juice, honey, and basil in a large bowl. Set aside.
- Add the chopped fruit into the dressing and gently toss to coat.
- Let stand for 15 minutes in the refrigerator to allow flavors to blend. Serve cold as side dish or dessert with plain yogurt on top, if desired.

Enjoy!

J